Lavender Stirred Custard With Non Dairy, Eggless Options – a delicious recipe with low-fat milk, fresh lavender flowers, sugar, cornstarch, salt, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
3
Turn off heat and stir in lavender, allow to steep for 20 minutes.
4
Use a fine mesh strainer set over bowl strain the lavender out.
5
Discard.
6
Return milk to saucepan and bring to steaming again.
7
Turn off heat.
8
In small bowl, whisk together sugar, cornstarch and salt.
9
In sep bowl whisk egg and pour into cornstarch mixture whisking thoroughly.
10
Slowly add 1/3 cup hot milk to this mix.
11
whisk constantly.
12
Add back inot hot milk in pan whisk constantly.
13
Over med heat, cook custard, stirring constantly until mix thickens and begins to bubble.
14
About 3 minutes.
15
Stir in vanilla.
16
Pour into custard cups.
17
Set aside to cool.
18
Refrigerate if serving more than 2 hours later.
581
kcal
Calories
4
g
Fat
124
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 ½ cups low-fat milk or 2 ½ cups plain rice milk or 2 ½ cups plain soymilk, ¼ cup fresh lavender flowers or 2 tablespoons dried lavender flowers, ½ cup sugar, ¼ cup cornstarch, and more.
Yes, Lavender Stirred Custard With Non Dairy, Eggless Options falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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