Life can’t be more exciting right now than writing this blog post at the moment. It’s a Happy Happy Birthday!! Splashofflavours has completed 1 year. yaaaaah!!! We are celebrating it!


Celebrating 1 year of


As a food blogger, my journey started in 2015 and was a long due. It was a dream that I have always been living in my thoughts but never brought it on the public platform the way it is now and I wish to continue… as they say when the right time arrives, everything falls in place and that’s what happened.


Crunchy and delicious apple crumble

I can’t thank enough to all my Dear readers and followers on Facebook , Instagram etc. to make it successful. It hasn’t been easy, it’s hard work , starting from the scratch and building up the momentum of keeping up with it. If you believe in yourself than you can make it happen and that’s how I feel. My creativity and passion for the food keeps me going and I certainly enjoy the feeling when I have my camera in my hands and ready to click the pictures of the prepared food. The passion is growing and am loving it. Nothing is easy in life, one has to work for it & make it happen.


Apples and custard

Very special

This blog post is very special and I am having one of those days of the month through which every women can relate with. Nothing feels great, however I pulled myself from the sluggish feeling with the excitement of writing this post. While composing this post, am listening to this song from backstreet boys, as long as you love me , love this song..takes me back to my school memories..


Apple crumble with coconut custard

I had prepared this dessert yesterday and was hoping that I could prepare the post last night, that didn’t happen.

Coming back to the dessert

Apple crumble is very special for me. When I started dating my husband, he always mentioned that he can make apple crumble and is very good at it. Since then I have always looked forward for his apple crumble.

the_thickness_of custard_for_apple_crumble_was_perfect

Apple crumble with the crunchiness of pistachio

This time I had decided to make apple crumble. Birthday’s are always special, happy times & Splashofflavours is my baby which will only grow in numbers but will never outgrow from it’s passion… 🙂 Usually birthday cake celebrates the special moment, I had decided to celebrate it with my favourite dessert. In the recipe, have also added unsalted pistachio which adds extra crunchiness in the crumble.

coconut custard_crumble_homemade

Apple crumble served with homemade coconut custard

I like coconut and this time wanted to make homemade coconut custard without added sugar. It’s quick to make and I came up with my own recipe which is easy to follow. I had prepared the consistency of custard little thicker than usual one which I will explain below in the notes of the recipe. The same recipe could also be used for fruit custard, just add your favourite fruits in the custard and serve it. My kids like it that way especially the skylander boy. Custard is my all time favourite since my childhood. Have another recipe if you like custard , here is the recipe apple truffle

A bit about changes in the past/journey of splashofflavours in this post/recipe Handmade Cherry Dark Chocolate


Coconut custard and apple crumble

I will not keep this post too long, thank you all once again for your love and support to make it happen. Keep sharing it and inviting your friends and family to be onboard with me of this beautiful journey of FOOD 🙂 Signing off with this song “Quit playing games with my heart by backstreet boys..”


Fresh delicious apples

Here is the recipe –

Homemade Coconut Custard with Apple Crumble
Cook Time
1 hr
Total Time
1 hr

Coconut Custard - Cook time - 15 minutes ,Apple Crumble - Cook time - 30 - 45 minutes ,Total time for both Apple crumble + custard is 60 minutes

Course: Dessert
Servings: 3 -4
  • 250 Ml Milk - Coconut Custard recipe follows
  • 175 ml Condensed milk
  • 1/2 cup Desiccated coconut
  • 1 tablespoon vanilla pod/ 1 vanilla essence
  • 3 eggs
  • Put the oven to heat up at 250 C Apple Crumble recipe follows
  • 4 Apples - chopped
  • 50 gm brown sugar
  • pinch of Cinnamon powder
  • 1 tablespoon vanilla pod/ 1 vanilla essence
  • 1 cup all purpose flour
  • 50 gm salted butter - room temperature
  • Handful Pistachio - chopped
  • 1 cup mix dry fruit muesli
  • 4 tablespoons Brown sugar
  • Pinch of brown sugar - for caramelisation on the top
  • Little bit of Lemon Zest
  1. Coconut Custard recipe follows - Pour Milk in a pan, put it on the stove + condensed milk, bring it to a boil, add desiccated coconut , vanilla essence/vanilla pod ( cut it through and scrape it and add in the milk)+ eggs. Keep stirring it on low flame until the desired consistency. It take 5-10 minutes for the custard to prepare.
  2. Apple Crumble recipe follows - Cook apples + brown sugar until apples becomes soft (takes 5-10 minutes, cover with lid) + lemon zest + cinnamon + vanilla in apples before covering it.

  3. Now prepare for crumble - take flour in a bowl + butter + brown sugar , mix it with you hands ,now add vanilla + pistachio + muesli , mix well all the ingredients.
  4. Take an oven proof dish, add apples at the base, spread it, add crumble mixture, add a pinch of sugar on top of the crumble mixture for caramelisation and colour. Put it in the oven for 35- 40 minutes. Keep checking occasionally, when it's baked, flour shouldn't taste raw. Apples are caramelised at the bottom and if you have a transparent oven dish, one can see the sizzling hot caramelised apples.
Recipe Notes

Custard consistency - When it starts getting thick, the more you keep stirring it, the consistency will be more thicker. If you have cooked your desired consistency , close the stove.

If you really like coconut, not afraid of sweetness , 1 cup of desiccated coconut could be added.

Vanilla essence could do the magic too if you don't have Vanilla pod at home, it is just it tastes better.
Good idea to prepare apple crumble before making custard, so that you don't have to reheat the custard again at the time of serving.
Serve hot.