This pudding won’t last much longer than it takes to chill. Decorate it with a fresh or candied flower.

1. In a saucepan, combine honey and pansies. Heat over medium-low heat 15 minutes, stirring constantly. Cool; put in refrigerator 2 days to infuse honey with more flavor.

2. Scald the milk; add honey mixture, salt, and spices. Stir until honey is fully dissolved.

3. Slowly whisk milk mixture into eggs. Pour into custard cups and garnish. Chill about 2 hours.

• MAKES 6 SERVINGS

• INGREDIENTS

• 5 tablespoons honey

• 3 tablespoons finely minced pansy leaves and flowers

• 2 cups milk

• ¼ teaspoon salt

• pinch ginger

• pinch nutmeg

• 3 eggs, beaten

A Perfect Pansy Historians believe the name pansy derives from the French pensee, which means “remember.” Throughout Europe, the pansy quickly became a staple in gardens. Pansy tastes a little like mild wintergreen.