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Marigold
Custard
Using
a clean mortar and pestle, pound marigold petals, or crush
w/spoon.
Mix
the salt, sugar and spices together. Scald milk with the
marigolds and the vanilla bean. Remove the vanilla bean and
add the slightly beaten yolks and dry ingredients. Cook on
low heat. When
the mixture coats a spoon, add rose water and cool. Top
with whipped cream, garnish with fresh marigold petals.
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Ingredients
2 c. milk or soy milk
1 c. marigold petals
1/4 tsp. salt
3 Tbsp. sugar
1 -2 in. piece vanilla bean thread
3 egg yolks, slightly beaten
1/8 tsp. allspice
1/8 tsp. nutmeg
1/2 tsp. rose water
cream (topping)
NOTE: Always
use flowers when freshest, and be sure you're getting them
from an organic source so you're not ingesting pesticides.
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