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Marigold Baked Custard   Veg  HT  DP    English   100mins


Serves 4      Hot  Vegetarian Edible Flowers  Blossoms  Desserts Puddings Gluten Wheat Free  Eggless  England British  Europe




600ml/20 fl.oz. Milk

4 Eggs

50g/2oz Sugar

240ml/8fl.oz. Marigold (Calendula) Petals, very finely chopped

Grated Nutmeg






1. Preheat the oven to 140C, 275F, Gas mark 1. Heat the milk in a saucepan to very hot but not boiling.


2. In a large bowl, beat the eggs and sugar together. Slowly add the hot milk stirring with a whisk.


3. Strain into a 7.5cm/3 inch deep ovenproof dish, stir in the marigold petals and sprinkle with nutmeg.


4. Place in a baking tin containing enough cold water to come half way up the ovenproof dish. Cook in the oven for 1 hour 30 minutes until firm.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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