Prep 10 mins
Cook 40 mins
4 WW Points Plus. Recipe source: WW Magazine (June 2011)
- 2 cups low-fat milk
- 1 tablespoon ginger, chopped and peeled
- 4 teaspoons lavender buds (or 2 tsp dried lavender buds)
- 1⁄3 cup sugar
- 1 egg
- 3 egg yolks
- 4 teaspoons sugar
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat bring milk, ginger and lavender to a boil. Remover from heat and cover and let steep for 10 minutes. Pour mixture through a sieve over a bowl, pressing on the solids. Discard solids.
- In a bowl whisk together 1/3 cup sugar and egg and yolks for 1 minute.
- Slowly whisk in hot milk mixture until blended.
- Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan. Add enough boiling water to come halfway up sides of custard cups.
- Bake for 35-45 minutes.
- Transfer custard cups to rack and cool completely.
- Chill covered until set (at least 4 hours but can make these ahead and refrigerate for up to 3 days).
- To serve and make topping; preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan. Broil for 2-5 mintues (5 inches from heat). Remove from oven and let stand a few minutes before serving. Sprinkle with fresh lavender if desired.
With this recipe I preapred 8 mini portions.
The recipe was easy to follow and the taste fancy. I used dried lavender as now is January, but next time I will use fresh one if possible.
I love cooking with flowers and as I saw this recipe I had to try it. A winner
What a great treat! To make this more diabetic friendly, I used Splenda in the custard, and skipped the sugar topping in the serving for the diabetic, and topped it with sugar-free Cool Whip. The other servings, I did the sugar topping and it was a hit. A nice little "crunch" on the soft custard. The lavender and ginger are subtle, but delicious! Thanks for this keeper.