2 cups milk 1 cup unsprayed marigold petals 1/4 tsp. salt 3 tbsp. sugar 1 to 2-inch piece vanilla bean 3 egg yolks, slightly beaten 1/8 tsp. allspice 1/8 tsp. nutmeg 1/2 tsp. rose water Whipped cream
Using a clean mortar and pestle reserved for cooking purposes, pound marigold petals. Or, crush with a spoon. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool.
Top with whipped cream, garnish with fresh marigold petals.
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All opinions stated in my posts are just that...my opinions...and should not be held in any way as the opinions of the CEPF Board of Directors or of anyone other than myself. - Rev. Heidi Andrews VP CEPF