Lavender Stirred Custard With Non Dairy Eggless Options Recipes

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LAVENDER CUSTARD



Lavender Custard image

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

1/2 cup heavy whipping cream
1/2 cup milk
2 tablespoons honey
2 tablespoons sugar
1/4 teaspoon salt
7 lavender flowers (or buds)
2 large egg yolks
1/2 cup whipped cream, whipped

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



Eggless Custard image

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

2 cups vanilla-flavored soymilk
2 tablespoons cornflour

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



Lavender Stirred Custard With Non Dairy, Eggless Options image

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

2 1/2 cups plain rice milk or 2 1/2 cups plain soymilk
1/4 cup fresh lavender flowers or 2 tablespoons dried lavender flowers
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 large egg (optional)
1/2 teaspoon vanilla

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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