Lavender & Orange Custard Recipe for Summer

Lavender (Lavandula angustifolia) has long been loved for its pleasing and relaxing scent. We know that it was used by people in the Mediterranean for at least 2,500 years, and judging by our continued frequent use of lavender in candles, bath products, and even detergents, lavender isn't going out of style. If we didn't know better, we could dismiss lavender as a good-smelling plant and leave it at that. But lavender has two stories to tell. The first is that the smell is a surprisingly important part of its wellness-supporting qualities. The second is that this complex plant has many benefits beyond its scent.

In short, lavender is cherished not only for its calming aroma but also for its ability to support emotional well-being, healthy digestion, and an overall sense of enjoyment and ease. That's why I love working with lavender through tasty culinary creations, like this bright floral and citrus custard recipe from my book, Alchemy of Herbs. This simple, yet delicious herb-inspired custard pairs gently infused lavender cream with bright and refreshing orange for contrast. A fun treat you'll surely want to make time and again. 

Homemade Custard with Lavender & Orange 

Makes 5 servings


Ingredients

• 2 cups organic whole milk
• 1 Tbsp. dried organic lavender flowers
• 4 organic free-range eggs
• 1/3 cup raw, local honey
• 1/2 teaspoon salt
• 1 tsp. organic vanilla bean powder or 1 tsp. of organic vanilla flavor extract.
• 1 tsp. organic orange flavor extract 

   

Directions

1. Add the milk and lavender to a saucepan, and heat on medium-low until the milk starts to bubble, about 10 minutes.
2. Turn off the heat and let the lavender infuse for another 10 minutes. Strain out the lavender, and let the milk cool for about 20 minutes.
3. While the milk is cooling, preheat the oven to 350°F. In a separate bowl, mix together the eggs, honey, salt, vanilla bean powder, and orange extract until well combined. (Do not beat the eggs; you don't want them to be fluffy.)
4. Once the milk has cooled, slowly add it to the egg mixture, stirring constantly.
5. Fill five 6-ounce ramekins with the custard, and place them in a deep baking dish. Pour hot water into the baking dish until the water reaches halfway up the sides of the ramekins.
6. Place the baking dish in the oven and bake for 30 minutes. The custard is done when it has just a very slight jiggle and the top shows some hints of darkness.
7. Remove from the oven, let cool completely, and then store in the fridge overnight. Serve cold.
    

Pro Tip: This is also a great dessert to make a day ahead for a stress-free dinner party.

*This blog is excerpted and adapted from Alchemy of Herbs© Rosalee de la Foret, published by Hay House Inc. 

Looking for More Culinary Inspiration From  Rosalee?

Check Out Her Book, Alchemy of Herbs!

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