Bring 1 quart of water to a boil then add the flowers and the sugar and stir continuously while the mixture boils for one minute. Pour into a noncorrosive bowl and steep for approximately 2 hours. This time may be as little as 1 hour for very fresh pods and 2 1/2 hours for older pods. Use your hand or a spoon and break up the softened pods to free the pulp and the seeds.Finish:Strain the mixture through a sieve pressing on the flower solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Cover and refrigerate until time to serve. Stir before serving
Tamarind[TAM-uh-rihnd] Also known as Indian date , the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in India. In Mexico tamarind is used to flavor beverages as well as soups and stews.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France