Ingredients:
250ml (1 cup) whole milk
250ml (1 cup) cleaned pineappleweed flowers and leaves
1 extra-large egg
2 tbsp sugar
pinch of salt
Method:
Preheat your oven to 160C (325F). Combine the milk and pineappleweed in a saucepan over low heat and gradually bring to a simmer, whisking constantly to prevent scorching. Allow the milk to barely simmer for five minutes (whisking all the time), then remove the pan from the heat, cover, and set aside to steep for 30 minutes.
After this time, pour the mixture through a fine-meshed sieve, pressing down on the pineappleweed solids to remove as much liquid from them as possible (discard the solds).
Whisk the eggs then, whilst whisking constantly pour over the infused milk and whisk in the sugar and salt. Divid the custard mix between two large ramikins. Set these in a roasting tin then pour around enough boiling water to come half way up the sides of the remekins.
Transfer to the centre of you pre-heated oven and cook for 40-50 minutes, or until the custards are set but still retain some jiggle (a knife inserted in the centre should emerge cleanly).
Remove the custards from their water bath then set aside to cool for 30 minutes. Cover with clingfilm, transfer to your refrigerator and chill until ready to serve. If desired, you can top the custards with a few tablespoons of pineappleweed syrup for even more flavour.
