Meadowsweet Custard
The queen of the meadow gets foraged and infused in raw dairy.
Incredibly fragrant, meadowsweet was once used to flavor mead and to calm down inflammation due to the salicylic acid naturally present in its blooms.
Flavor-wise, we’re taking almond, honey, and hay.
If you’re interested in root cause healing and exploring the world of detox - the real deal! No fads! - you’ll want to sign up to my *NEW* newsletter. You’ll get early access and updates to my 1:1 coaching program, even MORE recipes, low-tox living tips-and-tricks, and more!
And if you want to explore working with me, book a discovery call. I’m opening up a handful of slots for the end of July - at a promotional rate - and 2 of the 5 spots have already been taken!
The first and last time I tasted meadowsweet was at a restaurant called The Kitchen in Edinburgh 5 years ago. There was a tasting menu with a meadowsweet pannacotta to finish off the meal - I immediately fell in love with the flavor.
To my dismay, I was never able to find any growing in London, and never again came across it on menus either.
And then we moved to the countryside in March. The local walks through fields, woodlands, and alongside canals have been a forager’s dream! I’ve been able to watch plants as they grow, furthering my plant identification knowledge, and have put to culinary use the flowers, leaves, and pods I’ve found.
Two weeks ago I went down one of my usual canal walks - and all of a sudden was confronted with these gorgeous, cream-colored, frothy tall wildflowers growing alongside the water’s edge. And there were LOADS! It was clearly the beginning of the season, and that delightful scent filled the air. I was overjoyed.
I went back a few days later and foraged a few blooms to make a simple baked custard. Fat is, after all, the best vehicle for flavor, and I wanted to showcase the flower as much as possible. I’m a big fan of anything creamy and indulgent, so I went with a very simple recipe combining raw milk and cream with plenty of yolks for a super smooth texture (check this post out for drool-worthy spooning). I then baked it in a water bath to ensure even cooking and to prevent the eggs from curdling.
The result was simply beautiful. This base recipe works super well with other foraged flowers, too - fig leaves, sweet woodruff, elderflower - and makes for an impressive dessert when you have guests.
Like with elderflower, you want to pick your meadowsweet preferably in the morning and when it hasn’t rained, so that the scent-packed pollen remains. For the same reason, you don’t want to wash the flowers. Just let any bugs crawl off before using.
I hope you enjoy this gorgeous foraged wildflower as much as I do! In fact, I’ve just gone out to get some more to infuse it in vodka, for an amaretto-esque concoction which I know will be delightful in baking.
Meadowsweet custard
Ingredients:
300ml raw milk
200ml raw double (whipping) cream
5 egg yolks (freeze the whites and make a meringue another time!)
1 whole egg
75g golden caster sugar
3 heads of flowered meadowsweet
Instructions:
Gently heat the milk/cream with the meadowsweet until warm. Let infuse for minimum 1 hour, and up to overnight in the fridge. Longer will producer a stronger flavor.
Whisk the yolks, egg, and sugar in a large bowl.
Preheat oven to 110c.
Strain the dairy over a cheesecloth into the bowl with the eggs and sugar, and whisk well.
Place the entire mixture in a small saucepan and heat over medium, whisking constantly, until the mixture is at 70c (use a thermometer for this - these are such a handy investment!).
Place 6 ramekins into a shallow baking pan and fill the pan with hot water to come up about halfway up the ramekins.
Strain your custard mix into the ramekins, then bake for 40-50 min until the custard is still wobbly when shaken but the top is set.
Let cool in the fridge overnight for optimal texture!
I’ve launched some e-books!
The Detox Healing Recipe Cookbook - delicious recipes that also calm down inflammation in your gut
Intro to Lactic Acid Fermentation - the principles of vegetable fermentation, with three key recipes
Sourdough 101 - learn the fundamentals of sourdough bread baking, with accompanying recipes
Learn to ferment with me!
Lactic Fermentation - July 20th, 3-6pm at the Hornbeam Cafe in Walthamstow
Lactic Fermentation - August 17th, 3-6pm at the Hornbeam Cafe in Walthamstow