Scented custard: Date Added: 12 Oct 2010
Listed in: Desserts / Desserts - Creams

2 cups milk
1 / 2 cup of scented geranium leaves or verbena
2 eggs
1 / 2 cup sugar
1 tsp. tablespoon cornstarch
pinch of salt
1 tsp. tablespoons unsalted butter

Clean leaves and infuse into the milk over low heat 10 minutes. Strain and discard the leaves.

In a bowl, beat eggs, sugar, cornstarch and salt. Add about 1 / 2 cup milk, mix well and pour mixture into saucepan with remaining milk. Cook over medium heat, stirring constantly with a wooden spoon, until sauce thickens, about 5 minutes. Add butter and stir until melted.

Serve the sauce with bread pudding.

Makes 2 cups

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