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Lavender custard

Recipe from: 4/1/1993 12:00:00 AM
Ingredients 4
Servings 0


  • 500
  • 2
    spikes fresh lavender
  • 5
    egg yolks
  • 75


Scald the milk, leave lavender spikes to infuse in the milk for 10 minutes. Whisk the egg yolks and sugar until thick and light, 3 to 4 minutes, then stir in the hot milk. Return the custard to the pan and heat gently, stirring constantly with a wooden spoon until the custard thickens slightly. If you draw a finger across the spoon it should leave a clear trail. NOTE: Do not overcook or boil custard, as it will curdle.

Read more on: dairy

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