Violet Egg Custard

I created this violet egg custard as a simple way to bring medicinal plants into the kitchen. Violets are one of the first offerings of spring. They are edible, gentle, and have long been used to support the body through seasonal transition.

This recipe began the same way most of my work does. I gathered what was available, worked with it by hand, and followed the process through to something complete. Fresh violet flowers were infused into warm milk, then combined with eggs from my flock to create a soft, lightly sweet custard.

There is something grounding about working with plants in this way. Gather, prepare, transform. It follows the same rhythm I use when I work with wool. The material changes, but the process stays familiar.

Violets have a long history of use in food and home remedies. The flowers and leaves are edible. They have been used to support the body after winter, especially for soothing inflammation and supporting the lymphatic system. The flavor is mild, slightly sweet, and works well in desserts, teas, and syrups.

Violet Egg Custard Recipe

Ingredients

• 1 duck egg or 2 chicken eggs

• 1 ½ cups milk or cream

• ¼ cup sugar

• 1 teaspoon vanilla

• ¼ cup fresh violet flowers, unsprayed

• Pinch of salt

Instructions

1. Gently rinse the violet flowers. Warm the milk until steaming, then remove from heat. Add the flowers, cover, and let steep for 20 to 30 minutes. Strain the flowers out.

2. Whisk the egg, sugar, and salt until smooth. Slowly pour in the warm violet-infused milk while whisking. Stir in the vanilla.

3. Pour the mixture into ramekins or a small baking dish. Place the dish into a water bath. Bake at 325°F for 35 to 45 minutes, until the center is just set.

Duck eggs create a richer custard. Fresh violets give the best flavor and color. The final color may shift to a soft gray-purple depending on the infusion. A drizzle of honey pairs well with the floral notes.

I work with what grows around me and bring it into daily life in simple ways. Violets are easy to gather, abundant in spring, and a good place to begin.