Midnight Flower Club

A delicate twist on a classic French dessert — our silky vanilla custard is infused with the subtle, herbaceous notes of fresh basil and topped with a vibrant blueberry compote. Finished with a perfectly torched caramelized sugar crust, this elegant treat offers a harmonious balance of creamy, fruity, and aromatic flavors in every spoonful.

MAKES ABOUT 4 SERVINGS / ABOUT 40MG OF THC***

INGREDIENTS

• 2 cups heavy cream
• 4 egg yolks
• 1/3 cup granulated sugar (1/4 if you prefer less sweet)
• 1 teaspoon vanilla
• 1/4 cup granulated sugar for blueberries
• *2 tbsp infused sugar for topping*
• Whole Blueberries

STEPS

1. Fire up the oven! Preheat to 325°F (160°C) and get ready for some magic.
2. In a small saucepan, warm up the heavy cream, milk, and fresh basil until it’s just steaming (no boiling bubbles, please!).
3. Then take it off the heat and let those flavors mingle.
4. In a mixing bowl, whisk those egg yolks and sugar until the mixture turns pale, fluffy, and dreamy.
5. Slowly pour the warm cream into the egg mixture while whisking like a pro—this keeps the eggs happy (and un-scrambled!).
6. Stir in a splash of vanilla. For an ultra-smooth custard, strain the mixture through a fine sieve.(not needed for creaminess)
7. In a small saucepan, add blueberries, sugar, lemon juice, and zest. If using frozen berries, toss in 1–2 tablespoons of water to help it start.
8. Heat over medium, stirring occasionally, until the berries start to release their juices—about 5–7 minutes.
9. Let it bubble gently for another 5 minutes or so, stirring now and then, until the compote thickens slightly. Some berries will break down; others will stay plump—perfect!
10. For a light herbal note, toss in a small sprig of basil while it simmers, then remove before combining. Cool it off
11. Pour 2 tbs of blueberry basil compote into 4 ramekins
12. Pour your custard into four ramekins, filling them about ¾ of the way to the top.
13. Nestle the ramekins in a baking dish, then pour hot water into the dish until it comes halfway up their sides—like a little spa day.
14. Bake for 35–40 minutes, until the edges are set and the centers give a gentle, happy jiggle.
15. Let them cool to room temp, then pop them in the fridge for at least 4 hours (or overnight if you can wait!).
16. When you’re ready to serve, sprinkle 1 tablespoon of sugar over each custard. Grab your torch and caramelize the tops until they’re golden, bubbly, and begging to be cracked.
17. Let them sit for a minute (patience is delicious), then crack through that sugar shell and dive into creamy bliss