In the language of flowers, rosebuds signify tender, sweet love. This custard can be made a day ahead and chilled, and garnished with rose petals just before serving.
1 egg yolk
2 tablespoons grenadine
1/4 cup sugar
Pinch of salt
2 cups milk, scalded
1 /4 cup flaked coconut,
plus 2 tablepoons for garnish
Fresh untreated pink rose petals,
Preheat the oven to 325 degrees F. Butter 6 shallow 5-ounce heart-shaped ramekins.
In a mixing bowl, beat together the egg yolk, eggs, and grenadine. Add the sugar and salt, beating until the sugar has dissolved. In a slow stream, add the hot milk, beating constantly. Strain through a fine-mesh sieve into a separate bowl. Add the coconut, stir well, and pour into the prepared ramekins.
Place the ramekins in a baking dish and place in the oven. Pour hot water into the baking dish until it reaches the middle of the ramekins' sides. Bake for 45 minutes, or until a knife inserted in the center comes out clean. Allow to cool to room temperature or chill before serving. Garnish with coconut and rose petals.
A Collection of Inspired Recipes, Gifts and Decor
by Pamela Sheldon Johns and Jennifer Barry
Scott Peterson (Photographer)
Ten Speed Press
Paperback: 112 pages, $14.95
Recipe reprinted by permission.
This page created February 2003
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