Friday, 4 May 2012

Marigold custard


This recipe is from several sources; it appears to have originally been created for the Pagan feast of Beltane, but it is delicious any time!!
2 cups milk
I cup marigold petals (preferably organically grown, from your own garden)
pinch of salt (optional)
3 tbsp. sugar
piece of vanilla bean (about 1 -2 ins in length)
3 egg yolks, lightly beaten
pinch of allspice
pinch of nutmeg
some rosewater(amount according to taste!)
whipped cream for topping

Pound the marigold petals is a clean mortar and pestle, or crush with a spoon. Mix together sugar and spices, (and salt if using). Scald the milk with the marigolds and vanilla bean. Remove the vanilla bean and add the beaten egg yolks and dry ingredients.Cook on low heat until it thick enough to coat a spoon. Add the rosewater and allow to cool.
To serve, top with whipped cream and garnish with marigold petals (or rose petals).

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