In the heart of Provence, where fields of lavender dance in the breeze, I stumbled upon a quaint little café that served the most delightful custard I had ever tasted. The moment I took my first spoonful, I was transported to sunlit afternoons surrounded by fragrant blooms. Inspired by that experience, I decided to craft a custard that captures the essence of those enchanting lavender fields, blending it with the sweetness of honey and the comforting warmth of vanilla. This Lavender Honey Vanilla Custard is not just a dessert; it’s an experience that transports you to a serene landscape with every bite.
Ingredients
2 cups whole milk
1 cup heavy cream
1/2 cup honey
4 large egg yolks
1 tablespoon dried culinary lavender
1 tablespoon pure vanilla extract
A pinch of salt
Fresh lavender sprigs for garnish (optional)
Instructions
Begin by combining the whole milk, heavy cream, dried lavender, and honey in a medium saucepan. Heat the mixture over medium heat, stirring occasionally until it is just about to simmer. You want to see small bubbles forming around the edges, but do not let it boil as this can curdle the cream.
Once heated, remove the saucepan from the heat and let the lavender steep in the warm mixture for about 15 minutes. This will allow the flavors to infuse beautifully.
While the milk mixture is steeping, whisk the egg yolks in a large bowl until they are pale and slightly thickened. This will help create a smooth custard texture.
After the steeping time, strain the milk mixture through a fine-mesh sieve into a separate bowl to remove the lavender buds. This leaves you with a fragrant liquid that is full of flavor.
Gradually add the warm milk mixture to the egg yolks, whisking constantly to temper the eggs. This step is crucial to prevent the eggs from scrambling. Once combined, return the mixture to the saucepan over low heat.
Cook the custard gently, stirring continuously with a wooden spoon until it thickens enough to coat the back of the spoon. This can take about 10-15 minutes. Be patient and keep the heat low; you want a silky custard, not scrambled eggs.
Once thickened, remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Let the custard cool slightly before pouring it into individual serving dishes or ramekins.
Cover each custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until set and chilled.
When ready to serve, remove the custards from the refrigerator and garnish with fresh lavender sprigs if desired. The delicate floral notes combined with the sweetness of honey and the warmth of vanilla make for a truly unforgettable dessert.
Enjoy your Lavender Honey Vanilla Custard on a warm evening, perhaps paired with a glass of white wine, as you reminisce about sun-drenched fields and the beauty of nature’s flavors.