2 cups milk

1 cup unsprayed marigold petals

¼ tsp. Salt

3 Tbsp. Sugar

1 to 2 inch of vanilla bean

3 egg yolk, slightly beaten

1/8 tsp. Allspice

1/8 tsp. Nutmeg

½ tsp. Rose water

whipped cream

Pound marigold petals. Mix the salt, sugar and spices together. Scald milk with the marigolds and the vanilla bean. Remove the vanilla bean and add the slightly beaten yolks and dry ingredients. Cook on low heat. When the mixture coats a spoon, add rose water and cool. Top with whipped cream, garnish with fresh marigold petal.

As taken from the Standing Stones Book of Shadows