Lavender Stirred Custard With Non Dairy, Eggless Options |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You are going to need a strong arm for this one or a whisk attachment to a stick blender. Ingredients:
2 1/2 cups low-fat milk or 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 |
Directions:
1. If omitting the egg: Mix the cornstarch with 1/4 cup of water or soy milk.
2. 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.
3. Use a fine mesh strainer set over bowl strain the lavender out. Discard.
4. Return milk to saucepan and bring to steaming again. Turn off heat.
5. 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.
6. 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.
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