2 whole clusters of elderblow
2 cup milk
1/3 cup sugar
1/8 tsp salt
1 tbsp semolina or
1 tbsp quick-cooking tapioca
2 eggs, beaten
1 egg white
2 tbsp sugar
GARNISH
1 elderberry jelly or
1 sprinkle of cinnamon
A Recipe for
Elderblow Custard
Cookies are made of butter and love. |
| Norwegian Proverb |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This Recipe for Elderblow Custard is one of thousands in the Recipes-to-go Dessert Cookbook.
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Herb Tip |
This is a recipe for Elderblow Custard from the recipe cookbook of Recipes-to-go (Dessert)
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Food Tip |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
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| Anonymous |
Strip the flowers off the stems of two clusters of elderblow. Put the
flowers in a pan with the milk and heat to scalding; hold just below
boiling point for several minutes to extract the flavor from the
elderblow. Strain milk and discard flowers.
Mix the sugar, salt and semolina (or tapioca) together. Whisk in
beaten eggs and gradually add hot milk. Return to low heat, or cook
over hot water, stirring constantly, until the custard coats a metal
spoon. Remove from heat instantly and set the pan in another pan
containing cold water to stop the cooking. Cool slightly, then pour
into 4 dessert dishes. Chill in the refrigerator.
At serving time, make a meringue of the egg white beaten stiff with
the sugar. Float a spoonful of meringue in the center of each
dessert dish and garnish with a bit of elderberry jelly or a sprinkle
of cinnamon. This dessert has a pleasant, subtle flowery flavor.
From Special Writer Marilyn Kluger's 06/24/92 "Flowers for the Cook:
Elderberry Blossoms are as Pleasing to the Palate as to the Eye"
article in "The (Louisville, KY) Courier-Journal." Pg. C7. Typed
for you by Cathy Harned.
Serves: 4
Elderblow Custard Recipe brought to you by Recipes To-Go