Sunday, September 25, 2016

Monarda-Infused Milk Pudding with Caramel


On Friday I bought fresh edible flowers from MEarth. And, while I made this on Friday, I haven't had a chance to post it till tonight. Before Friday I had never heard of Monarda, also known as Bee Balm. Some reading indicated that I could use it anywhere that I would use Earl Grey tea. So, I decided to infuse some milk with the blossoms and make a milk pudding with it.


Ingredients
  • 5 eggs, separated into whites and yolks
  • 1-1/2 C whole milk
  • 1/4 C organic heavy cream
  • 1/4 C organic granulated sugar
  • 2-3 Monarda blossoms + more for garnish
  • 6 to 8 t caramel sauce (I like the one in this recipe)
  • also needed: a rimmed baking dish to hold your pudding dishes or ramekins

Procedure
Place the milk and sugar in a small saucepan. Float the monarda blossoms in the pan. Heat the milk slowly - just until small bubbles appear at the edge of the pot. Whisk to dissolve sugar. Let steep for 10 minutes.


Strain the blossoms out and set aside.


In a large mixing bowl, whisk together egg whites and heavy cream. Add this to the milk. Whisk in the egg yolks until smooth.

Place 1 t of caramel in the bottom of your containers. Pour the milk into the ramekins to about three-quarters full. Place the containers into a rimmed baking dish.



Preheat oven to 325°F.

Pour hot water to reach half way up the sides of the dishes. Place in the oven and bake in the water bath until the pudding has set approximately 45 to 50 minutes.



Let pudding come to room temperature. Then cover with plastic wrap and refrigerate for, at least, 3 to 4 hours before serving.


Serve with garnish of more monarda blossoms.

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