Lavender Creme Anglaise

1. 1

   Combine the cream, half-and-half, sugar, and honey in a nonreactive saucepan.

2. 2

   Heat over medium-low heat to just below the boiling point, stirring with rubber spatula or wooden spoon to dissolve the sugar and honey.

3. 3

   Remove from the heat and add the lavender.

4. 4

   Cover and let steep for 10 minutes.

5. 5

   Pour the mixture through a fine-mesh sieve into a bowl, pressing the lavender with the back of a large spoon to release the liquid.

6. 6

   Discard the lavender.

7. 7

   Return the flavored cream to the saucepan.

8. 8

   Place the pan over medium-low heat and reheat to just below the boiling point.

9. 9

   Whisk the egg yolks in a small bowl.

10. 10

    Gradually whisk about 1 cup of the hot cream into the yolks to temper the eggs.

11. 11

    Add the mixture to the saucepan with the remaining cream and cook, stirring constantly, until the custard thickens and coats the back of a wooden spoon.

12. 12

    Do not let the mixture boil, or the eggs will curdle.

13. 13

    Remove from the heat and pour through a fine-mesh sieve into a large stainless steel bowl.

14. 14

    Stir the custard gently for a few minutes to cool slightly.

15. 15

    Cover with plastic wrap pressed directly onto the surface of the custard and refrigerate until ready to serve.

16. 16

    It can be kept overnight.

17. 17

    To make lavender sugar, combine 1 cup sugar and 1 teaspoon dried lavender in a glass jar and let stand for 1 day.

18. 18

    Grind in a spice grinder before using.

* Per serving · 4 servings · Values may vary.