Chamomile Custard
This custard base can be flavored with just about any thing including ginger, cinnamon, or sherry, but vanilla and chamomile are our favorites. If you don't have camomile flowers, use 1 tea bag of camomile tea instead. This custard also makes delicious ice cream-- simply churn in whatever ice cream maker you have access to.
Ingredients
450 mL heavy cream
150 mL whole milk
2 tsp chamomile
120 g sugar
6 egg yolks
pinch of salt
1 tsp vanilla
Method
- Combine the cream, milk, chamomile, and half the sugar in a sauce pan and bring to a scald
- When the dairy is warm, whisk together the yolks, salt, and rest of the sugar
- Slowly add the hot dairy to the yolk mixture, whisking the whole time, to temper the eggs
- Return to the pan and cook over low heat stirring constantly until the custard thickens, about 10 minutes
- Remove from the heat and whisk in the vanilla
- Pour through a strainer into a clean bowl
- Lay a piece of parchment or plastic wrap directly onto the surface of the custard, to prevent a skin from forming, and then chill completely
- Store, refrigerated, for up to 7 days
