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4 to 6
Easy
Published 2012
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.
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