Lavender Custard Recipes
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
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
LAVENDER GALAKTOBOUREKO (CUSTARD-FILLED PHYLLO)
Our version of this Greek pastry, typically made with orange-flower water, has a Mediterranean twist: We have infused it with lavender and honey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
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 MUSTARD
Provided by Food Network
Time 5m
Yield 1 1/2 cups mustard
Number Of Ingredients 6
Steps:
- Combine all ingredients in a mixing bowl and season with salt and pepper.
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- Preheat oven to 325 degrees F. Combine milk, sugar, and lavender buds (or thyme sprigs) in a medium saucepan. Cook and stir over medium-low heat just until the mixture starts to simmer on the edge. Remove from the heat. Strain through a fine-mesh sieve; discard the lavender (or thyme).
- Whisk together eggs, lemon curd, and vanilla in a medium bowl. Gradually whisk the hot strained milk mixture into the egg mixture. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Divide the egg mixture among the custard cups. Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
- Bake for about 40 minutes or until the edges are set and the centers appear nearly set when gently shaken. Remove the custard cups from the baking dish. Cool on a wire rack for 1 hour. Cover and chill for 2 hours.
- To serve, run a thin metal spatula around the edges of the custards. Invert the custards onto dessert plates. If desired, garnish with fresh lavender, additional thyme sprigs, or edible flowers.
LAVENDER CREME BRULEE RECIPE (LAVENDER DESSERTS) - MON ...
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4.6/5 (12)Category DessertCuisine FrenchCalories 537 per serving
- Preheat the oven to 320°F. Bring a kettle or pot of water to a boil. Begin by heating the heavy cream in a medium saucepan over medium heat. Add the lavender and let this mixture come to a slight simmer along the edges of the pan. Do not let the cream boil.
- Add 1/4 cup of sugar to the milk and stir to combine. Once bubbles begin to form along the edges, remove the saucepan from the heat. Meanwhile, whisk the egg yolks with the remaining sugar and salt in a medium bowl. Slowly stream in about 1/4 cup of the heated cream to the egg yolks, whisking vigorously as you do. This will temper your eggs and prevent them from turning into scrambled eggs!
- Add the warm yolk mixture into the saucepan with the cream and whisk vigorously to combine. Pour this batter through a fine mesh sieve into a large bowl. Then, use a ladle to distribute the batter among 8 ramekins. Place the ramekins in a deep roasting pan and place them in the oven on the second to lowest rack. Pour the boiled water from the kettle into the roasting pan until the
- water reaches halfway up the sides of the ramekins, being careful not to pour any water into the actual ramekins.
KETO MEYER LEMON CUSTARD TARTS WITH ALMOND LAVENDER CRUST ...
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Reviews 1Category DessertAuthor Amanda HughesTotal Time 35 mins
- Take two creme brulee dishes (4.5 inches in diameter x 1.25 inches thick) and grease them (I used ghee)
FROZEN CUSTARD WITH LEMON AND LAVENDER - COOKING ON THE ...
From cookingontheweekends.com
4/5 (2)Total Time 13 hrs 10 minsCategory DessertCalories 397 per serving
- Make the cream mixture. Pour the cream into a medium-sized saucepan. Use a paring knife to slice open the vanilla pod, lengthwise. With the back of the knife, scrape the vanilla beans directly into the saucepan with the cream, and add the emptied pod as well. Add the lemon zest and lavender to the cream and place the pan over low-medium heat. Gently whisk every so often until the mixture just begins to simmer, about 3 minutes. Cover and let the flavors steep for about 30 minutes. Then strain the mixture over a bowl and discard the zest, lavender and vanilla pod. Pour the mixture back into the saucepan. (At this point it should be only slightly warm or close to room temperature.)
- Mix the egg yolks with the sugar. Add the sugar to the egg yolks in a medium-sized mixing bowl, and beat with an electric mixer or by hand with a whisk. Beat until they're slightly thick and pale yellow, about 1 minute on high with the mixer, or a few minutes by hand.
- Combine the egg mixture with the cream mixture. Add lemon juice to the cream mixture in the pan and whisk until smooth. (Do not add the lemon juice if the cream mixture is still hot! It should be warm to room temperature at this point.) Add about half of it into the eggs and whisk to blend. Now pour this into the pan with the remaining cream mixture.
- Gently cook while whisking. Turn the heat to low-medium and cook, whisking slowly, almost constantly until it's thick and coats the back of a spoon, about 8 minutes. Remove the pan from the heat just as it begins to simmer, but isn't quite simmering. Do not let it boil. You have now made custard! Immediately pour the custard into a large bowl.
LAVENDER CREME BRULEE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine FrenchCategory DessertServings 6-8Total Time 1 hr 20 mins
- Preheat oven to 300 degrees F. Butter six (6-ounce) ramekins or custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan. Tip: Place a non-stick baking mat (called a silpat) or a tea towel on the bottom of your baking dish to both insulate and keep the ramekins firmly in place.
- In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers: discard lavender flowers. Learn about cooking with Culinary Lavender.
- In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.
- Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
CREAMY LAVENDER FLAN RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (12)Total Time 1 hr 10 minsCategory DessertCalories 504 per serving
- Preheat the oven to 360 degrees F. Set out 6-8 ovenproof custard cups, soup cups, or large ramekins that will hold at least 6 ounces each. Add the sugar, water and lemon juice to a sauce pan and place over medium-high heat. Allow it to come to a light boil and reduce the heat to simmer.
- Place the evaporated milk in a small sauce pan over medium heat. Add the lavender to the milk and allow it to come to a simmer. Simmer the milk for one minute, then turn the heat off and let the lavender steep in the milk until ready to use.
- Meanwhile, watch the caramel. Once the color starts to change, it goes fast. Allow it to bubble until it is a light to medium brown. Quickly pour an equal amount of liquid caramel in each cup. Be very careful—hot sugar can cause serious burns! The caramel will harden up almost instantly.
- Using an electric mixer with a whisk attachment, whisk the cream cheese until it’s light and fluffy. You may want to warm it in the microwave for just a few seconds to make sure it’s really soft. With the mixer still running, add one egg at a time, to allow the mixture to fluff up as much as possible. Now add the vanilla and salt. Then with the mixer continually running, slowly pour in the sweetened condensed milk and the evaporated milk with lavender. Whisk until smooth.
FLUFFY BRIOCHE DONUTS FILLED WITH HONEY LAVENDER CUSTARD ...
From yejiskitchenstories.com
Cuisine AmericanEstimated Reading Time 1 minCategory Dessert, Snack
- Using a bowl for a stand mixer, combine the milk, yeast , honey, eggs, flour and salt. Using a dough hook, mix on low speed first, then increase speed until the flour is completely incorporated, about 5-6 minutes. The dough should appear smooth and have elasticity when pulled with your hand. Add the softened butter and mix until fully incorporated, about 3-4 minutes.
- In a medium-size, heavy bottomed pot, combine together the milk, 1/2 of the sugar, salt, honey. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Roll each donut in sugar. Fill a piping bag with the custard filling and generously fill each donut. Serve immediately or store in airtight containers. Since these donuts are custard filled, make sure to store any leftovers in the fridge if you plan to store them for more than a day. Enjoy! • ‿ •
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- Using a bowl for a stand mixer, combine the milk, yeast , honey, eggs, flour and salt. Using a dough hook, mix on low speed first, then increase speed until the flour is completely incorporated, about 5-6 minutes. The dough should appear smooth and have elasticity when stretched. Add the softened butter and mix until fully incorporated, about 3-4 minutes.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap and let it sit at room temperature for about 1 hour or until doubled in size.
- Once the dough has doubled in size, punch the dough down and transfer onto a lightly floured surface. Divide the dough into 6-8 equal balls, depending on how many you’d like. Shape the dough pieces into round balls.
- Set aside the dough balls onto a parchment lined sheet pan, leaving about 2-inch spaces in between each dough ball. Lightly grease one side of a piece of plastic wrap. Cover the sheet pan with the greased side facing down, to prevent the dough from sticking to the cover. Let it rest for about 15 minutes.
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