Lavender Custard Recipes

LAVENDER ICE CREAM

Steps:

• Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers.
• Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.

LAVENDER CUSTARD

Steps:

• Combine cream, milk, honey, sugar, salt and lavender flowers (or buds) in double boiler.
• Cook for 10 minutes over hot simmering water, stir frequently.
• In a small bowl, beat the egg yolks. Add 1/2 cup of custard to the yolks, mixing well.
• Return yolks mixture to double boiler and stir until thickens. Remove from heat.
• Strain custard to remove lavender and put in a bowl. Put waxed paper across custard to cover and prevent skin from forming.
• Chill until set and before serving, add whipped cream folding into custard.

LAVENDER GALAKTOBOUREKO (CUSTARD-FILLED PHYLLO)

Steps:

• To clarify butter, place in a small saucepan, and melt over medium heat until bubbling. Remove pan from heat, and cool, 2 to 3 minutes. Using a spoon, carefully skim the milky foam from the top of the butter, and discard. Carefully pour the skimmed butter into another bowl, leaving behind the milk solids and discarding; set clarified butter aside.
• To make syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Stir in honey. Bring to a boil, and stir until sugar is dissolved. Remove from heat, and stir in brandy, lemon juice, orange juice, and zest; set aside to cool.
• Heat oven to 350 degrees. Lightly butter an 8-by-8-inch Pyrex or metal baking dish. Heat milk in a medium saucepan until hot but not boiling. Add lavender flowers, cover, and let steep about20 minutes. Strain and return milk to saucepan. Whisk remaining 1/2 cup sugar and semolina into milk. Place over medium-low heat, and cook, stirring constantly with a wooden spoon, until thick and creamy, 8 to 10 minutes. Remove from heat, and cool slightly.
• Beat the eggs by hand, or in an electric mixer until pale and creamy, about 2 to 3 minutes. Quickly pour the eggs into the semolina mixture, stirring constantly. Let mixture cool before assembling pastry.
• Layer 8 sheets of phyllo pastry in baking dish, brushing with clarified butter between each layer and overhanging the edge of the baking dish. Spread semolina mixture over the phyllo, and top with 6 more sheets of phyllo, brushing with butter between each sheet. Fold over the edges of phyllo, and brush top with butter. Cut 2 sheets of phyllo into shreds and toss in a bowl with some of the butter until coated. Sprinkle over top of pastry. Bake until phyllo is golden brown and filling is set, 50 minutes to 1 hour. Remove from oven, and immediately pour 1/4 cup of cooled syrup over the top, making sure it is evenly distributed. Let cool, and serve, if desired, with remaining syrup.

LAVENDER STIRRED CUSTARD WITH NON DAIRY, EGGLESS OPTIONS

Steps:

• If omitting the egg: Mix the cornstarch with 1/4 cup of water or soy milk.
• In small pan over med heat steam the milk but do not boil. Turn off heat and stir in lavender, allow to steep for 20 minutes.
• Use a fine mesh strainer set over bowl strain the lavender out. Discard.
• Return milk to saucepan and bring to steaming again. Turn off heat.
• In small bowl, whisk together sugar, cornstarch and salt. In sep bowl whisk egg and pour into cornstarch mixture whisking thoroughly. Slowly add 1/3 cup hot milk to this mix. whisk constantly. Add back inot hot milk in pan whisk constantly.
• Over med heat, cook custard, stirring constantly until mix thickens and begins to bubble. About 3 minutes. Stir in vanilla. Pour into custard cups. Set aside to cool. Refrigerate if serving more than 2 hours later.