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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.