Mark Moriarty's elderflower custard with macerated strawberries. Photograph: Harry Weir Sat Jun 13 2026 - 04:52Makes: 4Course: DessertCooking Time: 50 minsPrep Time: 15 minsIngredients10 elderflower florets400ml double cream100ml elderflower cordial2 vanilla pods or 2 tbsp vanilla bean paste6 egg yolks70g icing sugarFor the macerated strawberries:220g fresh strawberries1 tbsp icing sugar½ tbsp vanilla bean pasteFresh mint, to garnishGently shake the elderflower to remove any dirt. Then pick about 10 elderflower florets off the green stem.Place four 5-inch bowls/dishes in a deep ovenproof dish or tray. In a small saucepan, gently warm the cream and cordial. Scrape the seeds out of the vanilla pods and add them (or the bean paste) to the cream.Separately, add the egg yolks and icing sugar to a large jug and mix until smooth. Add the warm cream with vanilla and mix, then stir in the elderflower florets. Cover and leave to infuse for 30 minutes.Preheat the oven to 120C. Pass the mix into another jug through a fine sieve to strain off the elderflower. Then pour the infused mix into the four bowls, filling them to about a third full. Boil the kettle and fill the tray with hot water until halfway up the bowls/dishes to create a ‘bain marie’. Cover in cling film and carefully place in the oven to cook for 45-50 minutes at 120C until the wobble is almost gone. Remove the bowls from the tray and chill in the fridge for at least two hours.While the custard is chilling, thinly slice the strawberries to a bowl. Add the icing sugar and vanilla bean paste and gently stir through to coat the strawberries evenly, then cover and place in the fridge for an hour. To serve, remove the chilled, set custard from the fridge and spoon on some macerated strawberries. Garnish with a few mint leaves.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.