Ingredients
- 10 elderflower florets
- 400ml double cream
- 100ml elderflower cordial
- 2 vanilla pods or 2 tbsp vanilla bean paste
- 6 egg yolks
- 70g icing sugar
- For the macerated strawberries:
- 220g fresh strawberries
- 1 tbsp icing sugar
- ½ tbsp vanilla bean paste
- Fresh mint, to garnish
- Gently shake the elderflower to remove any dirt. Then pick about 10 elderflower florets off the green stem.
- Place four 5-inch bowls/dishes in a deep ovenproof dish or tray. In a small saucepan, gently warm the cream and cordial. Scrape the seeds out of the vanilla pods and add them (or the bean paste) to the cream.
- Separately, add the egg yolks and icing sugar to a large jug and mix until smooth. Add the warm cream with vanilla and mix, then stir in the elderflower florets. Cover and leave to infuse for 30 minutes.
- Preheat the oven to 120C. Pass the mix into another jug through a fine sieve to strain off the elderflower. Then pour the infused mix into the four bowls, filling them to about a third full.
- Boil the kettle and fill the tray with hot water until halfway up the bowls/dishes to create a ‘bain marie’. Cover in cling film and carefully place in the oven to cook for 45-50 minutes at 120C until the wobble is almost gone. Remove the bowls from the tray and chill in the fridge for at least two hours.
- While the custard is chilling, thinly slice the strawberries to a bowl. Add the icing sugar and vanilla bean paste and gently stir through to coat the strawberries evenly, then cover and place in the fridge for an hour.
- To serve, remove the chilled, set custard from the fridge and spoon on some macerated strawberries. Garnish with a few mint leaves.
