Elderflower pudding

Ingredients for 4 servings:

• 500 ml milk
• 4 elderflower heads
• 2 tbsp raw cane sugar, brown
• 2 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 5 minutes; Total time approx. 2 days 20 minutes

Cut only the blossoms from the elderflower heads and add them to the milk. Cover and let it steep in the refrigerator for 2-3 days. After two days, pour the milk through a sieve and then filter it again, e.g., through a coffee filter. Take a few tablespoons of the elderflower milk and mix it with 2 tablespoons of brown cane sugar and 2 tablespoons of cornstarch. Bring the remaining milk to a boil in a saucepan. When the milk boils, remove the pan from the heat and stir in the sugar-starch milk. Then return it to the heat and stir constantly to prevent burning until the milk thickens. Now pour the pudding into dessert bowls or pudding molds. If you don’t like a skin on your pudding, cover it immediately while it’s still warm.