Recipe by mollypaul
A very eggy, unique custard delicious served either warm or cold. Baking time approximate. Found on the web.
Top Review by French Tart
This recipe yielded 6 little custard pots for me, and I used whole violets, as they look prettier when turned out. A very rich and creamy egg custard, made in a classic manner and with the added floral overtones of the violets. I served these for Malcolm's Birthday dinner, as an elegant dessert before the cake, no cream was needed and everyone loved them - even the so called " edible flower haters"! I served these in little antique dessert dishes that are adorned with primroses and violets around the rim - c'est parfait! Thanks Molly for an unusual and wonderful way of using my violets. FT:-) Made for Special Meals in the photo's forum and for the Cooking with Violets thread in the Gardening forum.
Directions See How It's Made
- Preheat oven to 350°F.
- Divide the violet petals between 8 individual ramekins.
- Beat together the eggs, yolks, and sugar. Blend in the milk, vanilla, and sugar.
- Divide the custard among the ramekins and place them into a large baking dish.
- Add enough boiling water to the large baking dish to reach half way up the sides of the ramekins.
- Place the baking dish with ramekins in the oven and bake for 40-45 minutes.
- The custard is done when a knife inserted in the center comes out almost clean.