Sweet Pansy Pudding (Refrigerated)
This pudding won’t last much longer than it takes to chill. Decorate it with a fresh or candied flower.
INGREDIENTS | MAKES 6 SERVINGS
- 5 tablespoons honey
- 3 tablespoons finely minced pansy leaves and flowers
- 2 cups milk
- ¼ teaspoon salt
- pinch ginger
- pinch nutmeg
- 3 eggs, beaten
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.
Scald the milk; add honey mixture, salt, and spices. Stir until honey is fully dissolved.
Slowly whisk milk mixture into eggs. Pour into custard cups and garnish. Chill about 2 hours.
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.
