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Custard Apple Crunch

1 cup custard apple flesh
1 teaspoon grated lemon rind
2 teaspoons lemon juice
3 eggs
2 teaspoons cornflour
1 tablespoon golden syrup
300 ml milk
1 1/3 cups rolled oats
125 g butter
1 teaspoon grated crystalised ginger
1/3 cup sugar
1/2 teaspoon vanilla essence.

Arrange the custard apple, lemon rind and lemon juice in a greased
ovenproof dish. Make some custard by beating together, milk, eggs,
cornflour and golden syrup. Remove the custard from heat and add
vanilla essence. Pour the custard over the custard apple flesh.
Meanwhile melt the butter, add the rolled oats, ginger and sugar,
stirring over a low heat as you go. Spoon mixture over custard and
bake in a moderate slow oven for 20 minutes or until the custard
sets. Serve hot or cold with ice cream or cream. To vary use
passionfruit instead of lemon rind and juice.

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