1. For the baked elderflower custard, place milk and cream into a pan and bring to the simmer. Add 150ml of the elderflower cordial into the hot cream. Cordials vary in strength, so the rest can be added to taste.
2. Cream the yolks and sugar with a hand whisk until they form a ribbon. Gently add the hot milk and cream. Skim off any bubbles. Pour into moulds and using a blowtorch knock out any last bubbles. Bake in the oven at 95 degrees for 30 – 45 minutes. (It should have a slight wobble in the centre).
3. For the blackberry sauce, place the blackberries and icing sugar in a food processor. Turn on until a smooth puree. Pass through a fine mesh sieve to remove any pips. To serve, sprinkle caster sugar over the baked custard and caramelise with a blowtorch. Serve with blackberry sauce.
Recipe courtesy of Emily Watkins