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brown pastry on white ceramic plate_edited.jpg

Pohutukawa Custard

1/4C Pohutukawa Stamens

500ml Full Fat Milk

5 Free Range Egg Yolks

80g Caster Sugar

dash of good quality Vanilla Essence

1. In a heavy-based pan, put milk and stamens and heat until almost boiling.  Remove from heat and allow to cool.  Once cooled, sieve and put aside.

2. While milk is cooling, whisk egg yolk and sugar together until pale, add the sieved milk and whisk together.  Add to a clean pot and put on medium heat, and stir with a wooden spoon.


3. When the mixture coats the back of the wooden spoon, it is ready. 

(you can tell by making a line on the back of the spoon with your finger)

4. Put into a heatproof container and serve as a side dish with Christmas pudding or cake.

**If you don't do eggs, replace the egg yolks with 1/4 cup of custard powder.  

Enjoy this floral and decadent delight.

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