Pelargoniums: An Herb Society of America Guide

Recipes

Rose Geranium and Vanilla Bean Custard

1 cup sugar
2 tablespoons cornstarch
2 cups low fat milk, whole milk or half and half
2 whole eggs (or 1 whole egg plus 2 whites)
1 piece of vanilla bean, split (about 2 to 3 inches)
1 firmly packed cup of rose geranium leaves and tender stems 

Place sugar and cornstarch in a heavy, medium saucepan; mix well with a wire whisk. Combine milk and eggs in a bowl or 4 cup measure; mix completely. Gradually add milk and egg mixture to flour and sugar in saucepan, stirring constantly. Add vanilla bean pieces and herb leaves, moistening well. Place pan on medium heat and cook until thickened; stir custard constantly in a zigzag or figure eight pattern, scraping around the edge of pan every minute or so. When thickened, remove from heat and keep stirring for a minute or two to keep custard from sticking. With a slotted spoon or a pair of tongs, remove rose geranium branches, scraping off custard. Do not let leaves cool in custard or they will disintegrate and/or change color. Keep warm in a double boiler or over hot water. Custard may be prepared ahead and reheated in a double boiler or a microwave. Use a wire whip to smooth completely.

Use as an accompaniment for pound cake; fruit desserts such as crisps and cobbler; fresh fruit combinations; and trifle with various fruit and cake or cookies.

Yield: about 2 cups, plenty for 10-12 servings

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection

Next recipe: White Wine Cream with Fresh Fruit

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