Custard Dessert with Currants and Pineapple Weed

Currants are naturally very sour, so why not pair them with some creamy custard and sweet pineapple weed for a refreshing summer dessert?


Makes 4 desserts


50 gr black and red currants

40 gr sugar

15 gr corn flour

2 egg yolks

225 ml milk

3 pineapple weed tops



Make the custard by whisking the egg, corn flour and sugar in a bowl until glossy. Heat up the milk in a pan but don’t let it boil. Add the pineapple weed and let it infuse. Take the milk off the heat and add very slowly to the egg and sugar mixture. Once all the ingredients are combined, take back to the heat and stir constantly until the custard starts to thicken (it will coat the spoon when it’s ready).

Prepare 4 containers of your choice (glasses, cups or jars) and fill the bottom with the currants, then pour over the warm custard.

Serving suggestions: you can serve the dessert immediately if you just can’t wait, or let it cool in the fridge for an hour. Alternatively, you can freeze it and let it thaw for 5 minutes before serving.