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Flower Custard
- serves
4 to 6
Published 2012
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 - 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
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