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Sweet Pansy Pudding




Source of Recipe


Brenda Lee Olson


Recipe Introduction


by Patricia Telesco with Jeanne P. Maack
adapted to GFCF by BL Olson




List of Ingredients




This pudding won�t last much longer than it takes to chill. Decorate it with a fresh or candied flower.

INGREDIENTS

5 tablespoons honey
3 tablespoons finely minced pansy leaves and flowers
2 cups non-dairy milk (almond or coconut are my favourites for puddings)
1/4 teaspoon salt
pinch ginger
pinch nutmeg
3 eggs, beaten



Recipe



Step 1 must be done well in advance of making the actual pudding.

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 non-dairy 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

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.