Cold-Set Chamomile & Buttermilk Custard with Almond-Olive Oil Sand
Chamomile is often treated like sleep medicine, but when coaxed into a rich egg custard, it reveals bright notes of green apple and raw honey. We use cold buttermilk to instantly drop the cooking temperature and introduce a lactic tang, finishing with a savory, lemon-spiked almond sand. Precision is freedom: respecting the temperature yields a custard so silky it borders on scandalous.
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Ingredients
- 3 g powdered gelatin(Roughly 1 scant teaspoon)
- 15 g cold water(For blooming the gelatin)
- 300 g heavy cream(At least 36% butterfat)
- 150 g whole milk
- 10 g dried chamomile flowers(Or the contents of about 5 high-quality chamomile tea bags)
- 60 g egg yolks(Roughly 3 to 4 large yolks; weigh them)
- 75 g granulated sugar(Divided (60g for custard, 15g for crunch))
- 2 g kosher salt(Diamond Crystal)
- 150 g cold cultured buttermilk(Keep in the fridge until the very last second)
- 30 g fruity olive oil(A bright, grassy variety works best)
- 75 g chopped almonds(Marcona or blanched almonds, roughly chopped)
- 30 g panko breadcrumbs(For our minimalist, airy crunch)
- 1 whole lemon(Zested)
- 3 g flaky sea salt(Maldon or similar)
Instructions
- 1
In a small bowl, stir together 3g powdered gelatin and 15g cold water. Set aside to bloom. Wipe your counter. A clean workspace clears the mind.
2 min
Tip: The gelatin should look like a dense, rubbery puck after a few minutes. This ensures it dissolves evenly later without clumping.
- 2
In a medium saucepan, combine 300g heavy cream, 150g whole milk, and 10g dried chamomile flowers. Bring just to a simmer over medium heat, then immediately remove from heat. Cover and let steep for exactly 10 minutes.
12 min
Tip: Set a timer. Over-steeping chamomile extracts bitter tannins; we only want the delicate floral and apple notes.
- 3
While the cream steeps, make the crunch. Heat 30g fruity olive oil in a skillet over medium heat. Add 75g chopped almonds, 30g panko breadcrumbs, and 15g granulated sugar. Toast, stirring constantly, until deeply golden brown.
8 min
Tip: Keep the ingredients moving. The sugar will caramelize slightly and bind the crumbs to the almonds.
- 4
Remove the skillet from the heat immediately. Microplane the zest of 1 whole lemon directly into the hot pan, tossing to release the essential oils. Stir in 3g flaky sea salt and transfer to a paper-towel-lined plate to cool completely.
2 min
Tip: Zesting off the heat prevents the citrus oils from burning while still blooming their flavor.
- 5
In a heatproof bowl, whisk 60g egg yolks, 60g granulated sugar, and 2g kosher salt until smooth and slightly pale.
2 min
Tip: I keep a roll of blue painter's tape on the counter. Label your bowls if you're prepping components ahead of time.
- 6
Pour the hot chamomile cream through a fine-mesh sieve directly into the yolk mixture, whisking constantly. Discard the chamomile flowers.
3 min
Tip: Pour in a slow, steady stream. We are tempering the yolks so they don't scramble from the heat shock.
- 7
Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula in a figure-eight motion, until the custard reaches 82°C (180°F) on an instant-read thermometer and coats the back of the spatula.
6 min
Tip: Precision is freedom. Use a thermometer. If you guess the temperature, you risk a grainy, overcooked custard.
- 8
Remove from heat immediately. Whisk in the bloomed gelatin until completely dissolved. Then, aggressively whisk in 150g cold cultured buttermilk.
3 min
Tip: We're not adding steps—just improving decisions. The cold buttermilk halts the cooking instantly while delivering a necessary hit of acid to cut the richness.
- 9
Divide the liquid custard evenly among 6 small glasses or ramekins. Cover loosely and refrigerate for at least 4 hours to set. Serve cold, topped generously with the cooled almond-olive oil sand.
5 min
Tip: Let it cool completely. Future you deserves clean spoon-pulls and the perfect temperature contrast against the crunch.
Chef's Notes
Contrast is the secret ingredient. The two-texture rule applies heavily here: the buttermilk custard provides a silky, tangy foundation, while the olive oil sand brings the necessary acoustic crunch. Stick to the grams, watch your thermometer, and let the fridge do the heavy lifting.
Frequently Asked Questions
How long does Cold-Set Chamomile & Buttermilk Custard with Almond-Olive Oil Sand take to make?
Cold-Set Chamomile & Buttermilk Custard with Almond-Olive Oil Sand takes about 30 minutes total. That includes 15 minutes of prep and 15 minutes of cooking.
How many servings does this recipe make?
This recipe makes 6 servings.
What skill level is needed for Cold-Set Chamomile & Buttermilk Custard with Almond-Olive Oil Sand?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Cold-Set Chamomile & Buttermilk Custard with Almond-Olive Oil Sand?
The main ingredients are: powdered gelatin, cold water, heavy cream, whole milk, dried chamomile flowers, egg yolks, granulated sugar, kosher salt, cold cultured buttermilk, fruity olive oil, chopped almonds, panko breadcrumbs, lemon, flaky sea salt.
What type of meal is Cold-Set Chamomile & Buttermilk Custard with Almond-Olive Oil Sand?
Cold-Set Chamomile & Buttermilk Custard with Almond-Olive Oil Sand is categorized as: dessert.
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