Violets are one of the first signs of spring and a welcome sight in my yard. I’ve made violet syrup in recent years, but I wanted to explore more violet concoctions. This violet infused pudding is sweet, creamy, and features a hint of floral undertone.
The Virtues of Violet Pudding
Violets have a distinct, yet subtle flavor that’s hard to describe. Some species are quite delicious, while others taste like a whole lot of nothing. Before we moved I’d rush outside to pick the violets before they were mown over every week. Now that we own our own house I can have all the violets I want, sans lawnmower.
The one disappointing thing though is that the violets at our new home don’t have as much flavor. They still have the health benefits though.
Violets are soothing demulcents, but they don’t get as slimy as a cold marshmallow root infusion. Like their petals, violet’s virtues are more delicate. They can be used as a mouth rinse for irritated tissues, or an eye rinse for irritated eyes (just strain reeeallly well). Violets are used topically for inflamed or irritated skin and internally as a gentle lymphatic stimulant to cleanse the system.
These little flowers are energetically cooling and moistening, which is good for overly warm and inflamed tissues.
Making Violet Pudding
I’ve made this pudding recipe for years, minus the violets. At one point I made it every week and quickly learned it by heart. After seeing all the gorgeous violet blooms in the yard I just knew I had to try a violet infused pudding recipe.
You can use either coconut sugar, cane sugar or stevia in this recipe. I opted for stevia because it’s low glycemic. Coconut sugar will likely overpower the subtle violet flavor, but it adds a hint of caramel. Honey would probably be really good too, but I didn’t try it out in this recipe.
I used grass-fed milk here, but you could sub in your other favorite milk. Coconut milk has a strong flavor so I would probably go with oat or almond if you want dairy-free. And if you’re skipping the butter, then ghee is a good substitute.
Topping it Off
I was in too much of a hurry to get this violet pudding in my belly, but you could totally add some toppings. Sugared violets on top would make a lovely touch or a drizzle of this sweet and tangy violet syrup.
Violet Pudding
Ingredients
- 4 cups milk
- 3 Tablespoons cane sugar or 1/4 teaspoonpowdered stevia
- 3 Tablespoons non-gmo corn starch
- 1 cup fresh violet flowers
- 4 egg yolks
- 3 Tablespoons pastured butter or ghee
- 1 teaspoon vanilla
Instructions
- In a large saucepan combine the milk and violet flowers. Heat until it starts to simmer and then simmer over low heat with the lid on for 15 minutes.
- Strain out the violets and compost.
- Add the milk, sugar, and corn starch to the pan. Whisk until smooth and continue to whisk frequently while the mixture thickens.
- After about 5-10 minutes the pudding should start to reach a thick, custard like consistency.
- Put the egg yolks in a seperate heat safe container (I used a large glass measuring cup).
- Very slowly drizzle half of the pudding mixture into the egg yolks container, whisking constantly.
- Slowly pour the egg mixture back into the saucepan on the stove, whisking constantly.
- Cook for two minutes, whisking the whole time.
- Turn off the heat and add the butter or ghee and vanilla.
- Pour into your serving containers and serve either warm or cold.
Notes
I like pouring the warm pudding into individual custard cups for easy serving. Store any leftovers in the fridge and eat within a week.