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In
a medium-sized, heavy saucepan coated with DuPont SilverStone®
non-stick, combine the sugars, flowers, cornstarch and salt; set
aside. In a bowl, whisk together the egg yolks and milk; gradually
add the liquid to the sugar mixture. Stir until smooth.
Bring
the mixture to a boil over medium heat. Continue boiling for 1 minute,
stirring constantly. Remove from the heat and stir in the butter
and vanilla. Pour into 4 individual dessert bowls. Place plastic
wrap over each bowl of warm pudding. Cool for 30 minutes, then place
in the refrigerator for 2 hours. When ready to serve, mix in the
raspberries and almonds. Sprinkle with confetti and serve with a
geranium blossom garnish on each plate.
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