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
HONEY LAVENDER ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Honey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 qt
Number Of Ingredients 8
Steps:
- Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
- Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
- Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
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.
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- 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.
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