Black Locust Custard makes one 8-inch pan
2 large eggs
3 T fine corn meal
1 T polenta, or more corn meal
1 c. milk
1/2 c. heavy cream
3 T agave syrup, or honey
zest of one lemon
3 c. black locust flowers, green stems removed
1. Whisk the eggs with the cornmeal and polenta.
2. Add the agave or honey, milk, heavy cream, and lemon zest. Fold in the locust flowers.
3. Heat the oven to 300°F.
4. Butter and flour an 8 inch cake pan and pour the batter into the pan. Bake the custard for 45 minutes, until set and slightly browned on top.
|Black locust flowers and leaves|