Violet creams

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Little baked custards flavoured with an infusion of fresh violets, these delicate desserts, easy and quick, can be given a crisp caramel crust – just sprinkle with brown sugar and blitz under a very hot grill. An infusion of rose petals or the blossom spikes of any of the flowering herbs (thyme, oregano, rosemary) can replace the violets when the delicate blooms are out of season.