Authentic home cooking from France, with US measurements. 
Elderflower Custard Pots
Egg yolks, sugar, milk, and cream make a simple custard base that you can flavor however you like. Since it's elderflower season, I took the opportunity to make these delicious little pots...
Elderflower Custard Pots
Egg yolks, sugar, milk, and cream make a simple custard base that you can flavor however you like. Since it's elderflower season, I took the opportunity to make these delicious little pots...
Open in Cookpad AppSteps
- 1
Shake the elderflower clusters to remove any dust or small insects.
Combine the cream and milk in a saucepan and heat gently without boiling. Add the elderflowers to the cream and let them steep.
- 2
Crack the eggs and place the yolks in a mixing bowl. Save the egg whites for another recipe. Add the sugar and whisk vigorously until the mixture doubles in volume.
- 3
Strain the cream mixture and slowly pour it over the egg mixture, stirring constantly. Return everything to the saucepan and heat gently, stirring, until the custard thickens and coats the back of a spoon.
- 4
Pour the custard into small serving pots, let cool, then refrigerate until ready to serve. This custard is best when fully chilled.
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