Elderflower and white chocolate pots de creme

Serves 4-6 Desserts and puddings

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Method

Bring the cream, milk and vanilla to a simmer in a pan over a medium heat, then remove and set aside to cool. Meanwhile, whisk the egg yolks and sugar in a bowl until pale and creamy. Stir through the elderflower cordial. Gradually beat in the cream mixture, whisking gently until incorporated, then whisk in the white chocolate.

Strain into a jug and stand until the foam settles, around 15 minutes, then spoon any remaining foam (if any – this doesn't occur every time) from the top of the mixture.

Divide the cream mixture between glasses or ramekins, then carefully place inside your slow cooker. If you can’t fit them in a single layer, you can carefully balance the remaining ones on top. Using a jug, gently pour water into the base of the slow cooker until it comes about halfway up the sides of the ramekins. Place a few layers of paper towel across the top of the cooker before sealing the lid. Make sure the paper overhangs the sides so that it doesn’t fall into your glasses/ramekins. Cook on low heat for 21⁄2 hours.

Checking on them at the 90-minute mark, depending on your slow cooker. The mixture should be resistant to the touch and only have the slightest wobble when moved.

Allow to cool slightly in the slow cooker, then gently remove, cover tightly with cling film and allow to cool completely in the fridge. Bring up to sit room temperature for around 20 minutes before serving. Top with edible flowers, if using.

This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.