How to Make It
Step 1
In a large saucepan, heat the cream and milk until beginning to steam. Set a heatproof medium bowl in a large bowl of ice. In another bowl, whisk the egg yolks with the elderflower concentrate until smooth. Gradually whisk in the hot cream.
Step 2
Return the mixture to the saucepan and cook over moderate heat, stirring gently with a wooden spoon, until the custard coats the back of the spoon, about 6 minutes; do not let it boil. Strain the custard into the bowl in the ice bath and let cool completely, stirring often.
Make Ahead
The sauce can be refrigerated for up to 1 day.
Notes
Elderflower concentrate, made in England from elderflowers and lemons, is available by mail from Mushrooms & More, 914-682-7288.
