Frances Bissell

Flower Custard

Preparation info
  • serves

    4 to 6

    Appears in
    The Scented Kitchen: Cooking with Flowers
    The Scented Kitchen

    By Frances Bissell

    Published 2012

    • About

    Here the technique used is infusion. The best flowers to use are elderflowers, roses, violets, jasmine and lavender. You will only need a teaspoon of lavender blooms for this quantity of cream and eggs, whereas a handful or two of the other flowers will be fine.

    Ingredients

    • 600 ml/1 pint cream
    • flower petals
    • 125 g/

    Method

    Put the cream in a saucepan with the flower petals and bring it gently to the boil. Mix the sugar and egg yolks in a bowl and pour on the scalded cream, stirring well. Pour back into the saucepan, add the essence, if using it, and simmer gently for a couple of minutes, stirring continuously. Do not to allow the custard to boil or it will curdle. Remove from the heat and allow to cool before ref