Beltane Marigold Custard

courtesty of Elizebethia's room of Magik and Wicca

2 Cups of Milk

1 Cup Unsprayed Marigold Petals

1/4 Tsp Salt

3 Tbs Sugar

1 or 2 inch piece of vanilla bean

3 egg yolks, slightly beaten

1/8 teaspoon of allspice

1/8 teaspoon of nutmeg

1/2 teaspoon of rosewater

whipped cream

Grind Marigold Petals. Mix Salt, Sugar And Allspice Together. Scald Milk With Ground Marigold Petals And Vanilla Bean. Remove Bean. Add Yolk And Dry Ingredients. Cook On Lowheat. Let Cool. When Cool Add Rose Water. Mix Well. Top with whipped cream