Sweet Cicely Custard
This basic sauce is usually flavouredwith a vanilla pod but can be made with any number of other ingredients such aslemon or orange rind or mint. We love to infuse this custard with sweetcicely.
Makes 1 pint (600ml) approx.
1 pint (600ml) milk
1oz (25g) sweet cicely leaves and flower heads, crushed slightly
6 organic egg yolks
2ozs (50g) castor sugar
Put the sweet cicely into a saucepan with the milk. Bring almost to the boil.
Remove from the heat and leave to infuse for 10 minutes.
Whisk the egg yolks with the sugar until thick and light. Whisk in half the warm milk and then whisk the mixture back into the remaining milk. Cook over a very low heat, stirring constantly with a straight-ended wooden spoon, until the custard thickens slightly. Your finger should leave a clear trail when drawn across the back of the spoon.
Remove from the heat at once and strain into a cold bowl. Cool, cover and chill in a bowl of iced water. The custard can be kept for up to 2 days in the fridge.
Serve with poached rhubarb or rhubarb tart.