Lavender Stirred Custard With Non Dairy Eggless Options Recipes
LAVENDER CUSTARD
Make and share this Lavender Custard recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 450.2, Fat 32.1, SaturatedFat 18.8, Cholesterol 311.2, Sodium 371.7, Carbohydrate 36.9, Sugar 31.2, Protein 6.5
EGGLESS CUSTARD
A baby food suitable for those with dairy allergies or who are vegan. Stores in the fridge for up to 3 days.
Provided by Missy Wombat
Categories Vegan
Time 15m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Place all but 1/4 of the milk in a small saucepan on medium heat and bring to the boil.
- Mix the cornflour with the remaining milk in a separate dish until well combined.
- Add the cornflour mix to the saucepan and whisk well to avoid lumps.
- Keep stirring until the custard has thickened and remove from heat.
LAVENDER STIRRED CUSTARD WITH NON DAIRY, EGGLESS OPTIONS
Make and share this Lavender Stirred Custard With Non Dairy, Eggless Options recipe from Food.com.
Provided by That is Dr House to
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 128.5, Fat 1, SaturatedFat 0.6, Cholesterol 5.1, Sodium 93.7, Carbohydrate 26.6, Fiber 0.1, Sugar 22, Protein 3.4
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