This is a little “pick me up” after picking wild foods on long foraging walks.
2 egg yolks
50 gr sugar
20 gr corn starch
250 ml milk
1 head of elderflower
3 lemon balm tops
1 tablespoon sugar for the topping
In a non-stick pan, warm up the milk on a medium heat and before it starts boiling add the lemon grass and elderflower. Turn off the heat and let the aromatic herbs infuse for at least 3 minutes.
Whisk the egg yolks and the sugar together until it gets paler and glossy, add the corn starch and then the infused warm milk, little by little, until incorporated. Pour the mixture into a pan and let the custard simmer gently on a low heat for 3 minutes until it thickens, stirring constantly with a wooden spoon. It should coat the spoon when it’s ready.
Pour the custard into a ramekin, dust the top with sugar and cook under the grill for 8-10 minutes until you see a caramel crust forming.
See also: elderflower recipes.