¾ tsp unsprayed fresh lavender buds or 1/4 teaspoon dried, rinsed (see Ingredient note)
2 large egg yolks
2 Tbsp honey
1 tsp cornstarch
½ tsp vanilla extract
4 medium plum, pitted and cut into eighths
2 Tbsp sugar
1. To prepare custard: Heat milk in a small heavy saucepan over medium heat until steaming. Remove from heat. Add lavender, cover and let steep for 30 minutes.
2. Strain milk through a fine sieve into a medium bowl. Return the milk to the saucepan and reheat until steaming.
3. Whisk egg yolks, honey and cornstarch in a medium bowl until smooth. Gradually add the hot milk, whisking until blended. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until slightly thickened and starting to bubble gently, 1 1/2 to 2 minutes. Transfer to a clean bowl. Whisk in vanilla. Cover loosely and refrigerate until chilled, about 1 hour.
4. To prepare fruit & topping: Preheat broiler. Coat an 11-by-7-inch oval gratin dish or 4 individual gratin dishes with cooking spray. Spoon custard evenly into the dish or dishes. Arrange plums on their sides, slightly overlapping, in a single layer over custard. Sprinkle sugar evenly over plums. Broil until plums are lightly caramelized, 5 to 7 minutes. Serve immediately.
Ingredient note: Lavender flowers impart a delicate fragrance to custards and ice creams. You can find dried culinary lavender in herb stores and specialty stores. If you don't have lavender, just leave it out: in Steps 1 and 2, simply heat the milk until steaming.
You can also use the custard as a sauce for fresh raspberries or figs.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 137 5%
- Calories from fat 27 5%
- Total Fat 3gm 35%
- Saturated Fat 1gm 1%
- Monounsaturated Fat 1gm 9%
- Sodium 25mg
- Total Carbohydrates 26gm
- Fiber 1gm
- Protein 3gm
- Cholesterol 105mg 4%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.