Violets may be somewhat inconspicuous singularly, but will very soon take over whatever space is afforded to them and they will continue to delight you with sprays of color for many seasons. There is another reason to celebrate the appearance of violets other than the arrival of another growing season, and for the same reason you'll want to have an abundance of flower heads available. They're great fun to prepare and serve in salads, jams, soups, puddings or even as the old fashioned crystallized treat. Bon Appetite!Violet Custard
This is a simple but elegant dessert, or you can serve it at brunch. It's equally good warm or chilled. It's especially attractive because the violets float to the top!
This is a simple but elegant dessert, or you can serve it at brunch. It's equally good warm or chilled. It's especially attractive because the violets float to the top!
3/4 cup violet petals
3 large eggs
2 egg yolks
1/2 cup sugar
3 cups milk
1 tsp. Vanilla
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 the halfway point on the ramekins. Place the baking dish with ramekins in the oven, lower the temperature to 325' F, and bake for 45-50 minutes. The custard is done when a knife inserted in the center comes out almost clean.
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