The delicate yet seductive flavors of spring bloom in this showstopping table topper. This Jasmine Nectar-infused custard held by flaky puff pastry with a bouquet of edible flowers is dressed to impress at afternoon tea. A warm thank you to Karlee Flores of Olive & Artisan for this springtime sweet.

Jasmine Nectar Custard Bars


  • ¼ cup strongly brewed Jasmine Nectar*
  • 2 sheets frozen premade puff pastry
  • 2 tbsps simple syrup
  • Fresh edible flowers (Pansies)
  • 1½ cups granulated sugar
  • ¾ cup cornstarch
  • 3½ cups heavy whipping cream
  • 3½ cups whole milk
  • 2 sachets Jasmine Nectar
  • 6 large egg yolks
  • ¼ cup unsalted butter
  • ¼ tsp kosher salt


  1. Preheat oven to 400 degrees.
  2. Roll out one of the defrosted but still cold puff pastry to about 16x12-inchs. If completely room temperature, you will need to dust your work surface with flour. Place on a baking sheet lined with parchment paper. Top with parchment paper and place another baking sheet on top of pastry.
  3. Bake until golden brown, about 20-25 minutes, pressing down on middle of top pan halfway through baking to release air from pastry. If needed, you can additionally place a heavy pot on top to keep it from lifting. Let cool for about 10 minutes in the pan then remove.
  4. Repeat this step with the remaining puff pastry.
  5. Using a sharp knife, cut each pastry to the shape of your 9x13 baking pan.
  6. Brush one of the crusts with simple syrup. Dot with the edible flowers, cover with parchment paper and place another baking sheet on top to press the flowers down.
  7. In a large saucepan, whisk together cornstarch and sugar. Add milk, cream, and 2 sachets of Jasmine Nectar. Whisk until smooth. Place over medium heat, stirring frequently until the mixture is starting to steam and simmer just on the edges.
  8. In a medium bowl, whisk egg yolks. Gradually pour about a cup of the milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture into the milk with the strongly brewed tea. Remove the sachets from the mixture.
  9. Cook over medium heat, whisking constantly. It will start to thicken but continue cooking until it reaches a paste consistency. This usually happens right around the boiling point. Remove from heat and whisk in the butter and salt. Let stand at room temperature for 10 minutes.
  10. Line a 9x13-inch baking pan with parchment paper, letting excess extend over sides of pan. Place the plain pastry sheet in prepared pan. Pour custard over top and smooth. Cover with the pressed flower pastry sheet, pushing down gently. Refrigerate until set, about 3 to 4 hours or overnight.
  11. To serve, cut with a serrated knife into squares or rectangles. Best served chilled.

*Strongly Brewed Jasmine Nectar


  • 4 sachets Jasmine Nectar (or 4 rounded tsp loose leaf)
  • Freshly drawn spring or filtered water
  1. Bring freshly drawn spring or filtered water to 190 degrees. Steep 4 sachets in 1 cup of hot water for 3 minutes. After 3 minutes, remove sachets and discard. Set tea concentrate aside to cool.

Tip from a Teamaker: Use remaining 3/4 cup of strongly brewed Jasmine Nectar to make iced tea to enjoy while you bake. Simply pour remaining tea concentrate over ice and enjoy. For a lightly sweetened version, add a teaspoon of honey and stir to dissolve, then serve over ice. Cheers.