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Tansy custard |
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this is an Elizabethan recipe made with tansy - an
old-fashioned herb it has a chrysanthemum-like flavour and although thyme or rosemary may be used instead, tansy gives the real flavour of Tudor England and is surprisingly delicious |
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Ingredients
about 12 tansy
leaves - for flavour
3 eggs
150ml/5fl oz
single cream
150ml/5fl oz milk
1 tablespoon unrefined
golden granulated sugar
freshly grated
nutmeg
to serve:
150ml/5fl oz fresh
orange juice |
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Quantity: serves 6 you will need 6 lightly buttered dariole moulds or ramekins and a bain marie in which to stand them in the oven to bake |
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Method Place the spinach leaves in a heavy-based pan and cook them lightly in the water than clings to them after rinsing. When they have wilted remove from the heat and allow to cool.
Squeeze the
juice into a bowl discarding the pulp and reserving the juice. Rinse the tansy leaves and rub them through a sieve with 1 tablespoon of water.
Again, discard the pulp and add
this juice to the spinach juice. Beat the eggs, cream, milk, sugar and nutmeg together and stir in the juices. Divide the mixture between the ramekins.
Place them in the bain
marie (water bath) and bake until set. Leave to cool then run a thin blade round the sides and turn out the custards onto serving dishes. Pour a little orange juice around them and serve. |
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Cooking time
: 30
minutes
alternative drizzles and sauces etc
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