The delicate, florally-ness of soft summer elderflowers married with creamy custard is a combination I discovered a few years back and it never fails to make me smile. In a recent effort to get the last pick of elderflowers I got stuck on a really high wall and had to phone home to get a rescue party organised...it was worth it though.

What you need-

6-8 fresh dry heads of elderflower blossom (don't pick them if it's just rained)
500 ml full fat organic milk
1 vanilla pod
80g caster sugar
4 free range/organic egg yolks

What you need to do-

Shake the elderflower heads to knock off any insects and trim off the largest part of the green stalky bits
Put the elderflowers and the milk into a container and leave in the fridge for a few hours or preferably overnight
Next day, split the vanilla pod length ways and scrape out the seeds
Gently warm the vanilla, milk and elderflowers on a medium heat
While they're warming (don't boil), whisk up the egg yolks and sugar until they become pale (only takes a minute or two)
Strain out the pod and elferflowers and slowly add the warm milky mixture to the egg yolks -whisking all the time
Pu the eggy milk back into the saucepan and heat gently, stirring all the time, until the eggs have cooked through...this has happened when the mixture is coating the back of a spoon and holds a line on the spoon if you swipe your finger though it
Allow the mixture to cool and chill it in the fridge until you want to eat it
Serve with fresh berries, almond praline or toasted flaked almonds