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Marigold Custard

Marigold Custard is a traditional British recipe for a classic milk and egg yolk custard flavoured with vanilla, spices, rosewater and marigold petals. The full recipe is presented here and I hope you enjoy this classic British version of: Marigold Custard.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+3 hours chilling)

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesDessert RecipesMilk RecipesBritish Recipes


Ingredients:

500ml milk
110g marigold petals
pinch of salt
3 tbsp sugar
5cm piece of vanilla pod
3 egg yolks, lightly beaten
pinch of ground allspice
pinch of freshly-grated nutmeg
rosewater, to taste
whipped cream and marigold petals, to garnish

Method:

Pound the 110g marigold petals in a mortar until bruised then mix together with the sugar, spices and salt. Add to a pan along with the milk and vanilla then bring the mixture to the scalding point (when bubbles appear on the edges of the pan).

Take off the heat and remove the vanilla pod. Pour a little of the hot milk over the beaten egg yolks and whisk to combine. Pour the egg mix back into the pan then return to the heat and cook over low heat until the custard is thick enough to coat the back of a spoon. Take off the heat, add rosewater to taste then allow to cool.

When the mixture has cooled (but is still liquid) pour into serving glasses and chill in the refrigerator for at least 3 hours. Garnish with whipped cream and marigold petals then serve.