Thursday, June 2, 2011

Black Locust Recipe - Black Locust Custard

This recipe is based on a Hungarian recipe using acacia flowers. Look at the Latin name for Black Locust--Robinia pseudoacacia. It means false acacia. The flowers appear very similar between the two trees--arranged in clusters, fragrant, and edible. Our Black Locusts only bloom for a few days in late spring, so we gather as much as we can. The flowers are so abundant that the trees appear white. The trees also like to invade an area, and you will find many fast-growing locusts grouped together. We finished the custard with a glaze of black locust jelly for shine and extra fragrance.

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.
5. When cool, top the custard with a jelly glaze and serve with sweetened whipped cream.

Black locust flowers and leaves

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