Gooseberry and elderflower baked custards

Name: Gooseberry and elderflower baked custards
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 300 ml double cream; 300 ml whole milk; 1 vanilla pod, split, seeds scraped out and reserved; ½ lemon, zest; 2 eggs; 4 egg yolks; 75 g caster sugar

This wonderfully different dessert will bring a ray of sunshine to any day, and the deliciously tart gooseberries showcase British fruit at its very finest.

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Serves4
CourseDessert
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

300ml double cream
300ml whole milk
1 vanilla pod, split, seeds scraped out and reserved
½ lemon, zest
2 eggs
4 egg yolks
75g caster sugar

For the compote

300g Cooks' Ingredients Gooseberries
½ tbsp caster sugar
5 tbsp elderflower liqueur

Method

Preheat the oven to 140?C, gas mark 1. Put the cream, milk, vanilla pod and seeds, and lemon zest in a pan and heat gently until almost boiling. Take off the heat, cover and set aside to infuse for 5 minutes.
Using a balloon whisk, beat the eggs, yolks and sugar until pale. Remove the vanilla pod from the cream mixture, then pour it over the egg mixture and whisk until combined.
Boil a kettle and put 4 x 200ml ramekins into a high-sided roasting tray. Strain the custard mixture into a jug, then divide it between the ramekins. Pour boiling water into the tray until it comes about halfway up the sides of the ramekins. Bake for 35-40 minutes until just set. Carefully lift out of the roasting tray and set aside to cool.
Meanwhile, make the compote. Put the gooseberries and sugar in a pan; warm over a low heat until the sugar has dissolved and the gooseberries have begun to break down. Set aside to cool. Stir in the elderflower liqueur. Spoon a little of the compote onto each custard and serve any remaining alongside.

Cook’s tip

This recipe first appeared in Waitrose & Partners Food, Summer Desserts supplement, July 2019 issue. Download the Waitrose & Partners Food app for the full issue.