Rachel Lambert: forager, author, guide
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Quick hogweed seed custard pots

This quick dessert is turned into something special with the addition of a caramelised, hogweed seed sugar topping. If you prefer, you can make a proper creamy, egg custard.  

Common hogweed seeds (Heracleum sphondylium) are a wonderful wild spice that I often teach on my autumn foraging courses. A member of the umbellifer plant family, also known as Carrot family. Correct identification of this plant is essential and only use the seeds when they're dried (not fresh).

 
Eating hogweed seed flavoured custard pots in my wild kitchen!

Custard pots with caramelised hogweed sugar recipe

Simply using custard powder, milk, sugar and wild hogweed seeds, this is a wonderfully quick dessert for children and adults. I use an old crème brulee iron that I heat over a flame. You could use a culinary blow torch instead, or caramelise under the grill.

Caramelised hogweed seeded custard pots recipe

Simple and delicious....

Serves 4

 Ingredients
  • 700 ml milk
  • 3 tbsp custard powder
  • 1-2 tbsp unrefined caster sugar
  • Topping
  • 2 dsp hogweed seeds
  • 2 tbsp unrefined caster sugar
Hogweed seed dessert - tasters for a foraging course

In a jug combine 150 ml of milk with the custard powder and stir until smooth. Pour into a saucepan along with the sugar and bring slowly to a simmer, stirring all the time. Once the mixture starts to thicken add a little more milk, allow it to thicken again and continue until all the milk is combined. Pour the custard into four ramekin pots and leave to set.

To make the topping, blitz the sugar and seeds in a seed grinder until powdered and sprinkle on to the cooled tops of the custard pots. Caramelise the tops with a blow torch, or under a grill until it bubbles and turns golden to deep brown. Serve cold.

Eating hogweed seed flavoured custard pots in my wild kitchen!

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