INSTEAD of making a normal custard, try this delicious Flower Custard recipe to wow friends and family. This recipe will certainly stand out among the other custards. This recipe was first published in Flavours magazine.
- Summer Garden Omelette.
- Japanese Jelly with Coconut Cream.
- Salmon and Tuberose in Galangal Soup.
- Red Snapper Steak with Paneang Sauce and Hibiscus Salad.
- Lobster, Banana and Torch Ginger Flower.
- Nasi Kerabu with Flower Salad.
- Butterfly Pea Flower and Lemongrass Cooler
- Lotus Tea.
- Coconut and Cowslip Creepers.
- Torch Ginger Flower Sorbet.
- Ixora and Strawberry Ice Cream.
- 8 duck eggs
- 2 cups coconut milk
- 1/2 cup palm sugar
- 4 pandan leaves (roughly shredded)
- 2 boxes edible mixed flowers (eg. violets, pink dianthus and marigolds)
- 1/ 2 cup shallots (fried)
- Crack theeggs into a bowl, then add the coconut milk and sugar. Mix until sugar dissolves. Add pandan leaves and scrunch with the hand to release scent. Strain mixture with a cheesecloth.
- Place mixture in a baking pan and add the flowers. Bake in a 180°C oven for 30 minutes, or until the custard is cooked and has a golden brown top. Remove from the oven and leave to cool.
- Serve sprinkled with shallot crisps.
To make custard:
To make Bake: