Lavender Custard

I found this recipe at the Lavender Farms site, contributed by JaCyn Lavender Farms. It's a nice change of pace with a subtle flavour, and surprised me by being very popular! Try it for yourself.
  • 1 1/2 cups milk
  • 2 eggs, beaten
  • 1 tbsp lavender leaves
  • 3 tbsp sugar
  • 2 tsp corn starch

Bring the milk and lavender leaves to a boil in a double boiler. Cover and let stand away from heat for 15 - 20 minutes. Strain and set aside. Stir the sugar and cornstarch together in a medium saucepan and slowly add the strained milk. Cook over low heat stirring constantly until bubbly and thickened. Remove pan from heat and add about 1/2 cup of the hot mixture to the beaten eggs, stir quickly and add back to the mixture in the saucepan. Cook for another three minutes.

Can be served hot or cold.

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