1 Put the apples, brown sugar, nutmeg, raisins and cinnamon into a large saucepan and stir over a gentle heat until the apples have softened. Set aside.
2 For the custard, whisk the yolks and caster sugar until pale. Bring the milk, cream and vanilla to simmer and pour a third of the liquid over the yolks, mixing it thoroughly. Add the rest and heat until the mixture coats the back of a spoon. Set aside.
3 For the topping, in a mixer or food processor blend the butter, and flour until a crumbly mixture is formed, stir in the oats and place on one layer in a tray before pre-baking in an
oven at 160C/Gas Mark 2½ for 20 minutes.
4 To serve, spoon the apple mixture into ovenproof dishes, and top with as much crumble as desired. Bake at 160C/Gas Mark 2½ for 15 minutes. Warm the custard gently and serve.
• Dine with Stuart Muir, Saltire Court, 10 (1F), Cambridge Court, Edinburgh (0131-218 1818, www.dine.scot)