Total Time
55mins
Prep 10 mins
Cook 45 mins

A very eggy, unique custard delicious served either warm or cold. Baking time approximate. Found on the web.

Ingredients Nutrition

  • 34 cup violets (petals only)
  • 3 large eggs
  • 2 egg yolks
  • 12 cup sugar
  • 3 cups milk
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350°F.
  2. Divide the violet petals between 8 individual ramekins.
  3. Beat together the eggs, yolks, and sugar. Blend in the milk, vanilla, and sugar.
  4. Divide the custard among the ramekins and place them into a large baking dish.
  5. Add enough boiling water to the large baking dish to reach half way up the sides of the ramekins.
  6. Place the baking dish with ramekins in the oven and bake for 40-45 minutes.
  7. The custard is done when a knife inserted in the center comes out almost clean.

Reviews

(1)
Most Helpful

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.

French Tart March 29, 2010

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