Best Violet Custard Recipes

VIOLET CUSTARD

Violet Custard image

A very eggy, unique custard delicious served either warm or cold. Baking time approximate. Found on the web.

Provided by Molly53

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup violets (petals only)
3 large eggs
2 egg yolks
1/2 cup sugar
3 cups milk
1 teaspoon vanilla

Steps:

Preheat oven to 350°F.
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 half way up the sides of the ramekins.
Place the baking dish with ramekins in the oven and bake for 40-45 minutes.
The custard is done when a knife inserted in the center comes out almost clean.

Nutrition Facts : Calories 197.8, Fat 8.3, SaturatedFat 4, Cholesterol 185.8, Sodium 97.3, Carbohydrate 22.8, Sugar 17, Protein 8

VIOLET MUSTARD - TRADITIONAL FRENCH MOUSTARDE AU VIOLETTE

Violet Mustard - Traditional French Moustarde Au Violette image

A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese, or my Croque Monsieur recipe #352897. Adapted from Davidburke & Donatella.

Provided by BecR2400

Categories Fruit

Time 40m

Yield 2 cups of Violet Mustard

Number Of Ingredients 5

Ingredients

2 cups red wine
2 cups red grapes
1 cup ruby port
1 cup whole grain mustard
1/2 cup Dijon mustard

Steps:

Bring the wine, grapes and port to a boil in a medium saucepan.
Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
Purée mixture in a blender, then pass through a fine sieve.
Set aside to cool.
Add the mustards and stir to combine.
Refrigerate until ready to use.

Nutrition Facts : Calories 618, Fat 7.7, SaturatedFat 0.5, Sodium 2142.7, Carbohydrate 59.6, Fiber 7.5, Sugar 35.6, Protein 9.7

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