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Sweet Pansy Pudding (Refrigerated)

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.

  1. Home
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  4. Sweet Pansy Pudding (Refrigerated)
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