Genuine Mullein Flowers 20 g ingredient photo, not prepared custard.

Ingredients

• 400 ml full-cream milk
• 2 teaspoons dried Mullein Flowers
• 1 teaspoon vanilla extract or ½ vanilla pod
• 4 egg yolks
• 50 g caster sugar
• 1 teaspoon cornflour

How to prepare

1. Place the milk, dried Mullein Flowers and vanilla in a saucepan. Warm gently until steaming, but not boiling.
2. Remove from the heat, cover and infuse for 10 minutes.
3. Strain very thoroughly through a fine filter or cloth to remove all flower particles and irritating plant hairs.
4. Whisk the egg yolks, sugar and cornflour together until smooth.
5. Slowly pour the warm strained milk into the egg mixture while whisking continuously.
6. Return to the saucepan. Cook gently over low heat, stirring constantly, until the custard is thick enough to lightly coat the back of a spoon. Do not allow it to boil. For food safety, use a suitable kitchen thermometer and ensure an appropriate safe egg-custard temperature.
7. Serve warm, or cool rapidly and refrigerate promptly for later use.

Kitchen notes

Contains milk/dairy and egg. Use culinary dried Mullein Flowers (Verbascum thapsus). Mullein can contain fine irritating hairs, so thoroughly filter the infusion; do not add unstrained plant material to the finished custard. Since this dessert contains eggs and milk, heat thoroughly without scrambling and refrigerate promptly if not eaten immediately. The original archived recipe contains no tested yield, temperature or storage duration; verify food safety using appropriate custard-handling guidance. No medical claims are made.