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
  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.

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.

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