Elderflower Custard

Preparation info

  • serves

    4 to 6

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This delicate custard goes well with numerous baked fruit desserts in addition to gooseberry crumble. Try it with apricot tart, peach crumble or a cherry clafoutis.


  • 600 ml/20 fl oz single cream
  • 2 or 3 elderflower heads, well shaken


Put the cream and elderflowers in a saucepan and bring gently to the boil. Mix the sugar and egg yolks in a bowl and pour on the scalded cream, including the flowers, stirring well. Pour back into the saucepan and cook very gently for a couple of minutes, stirring continuously. Take care that the custard does not boil and so curdle. Remove from the heat and leave to cool before refrigerating. T