Vanilla And Lavender Pudding – a delicious recipe with milk, lavender buds, Vanilla pod, sugar, corn starch, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a 2 or 3 quart saucepan, add 2 cups of milk, the lavender and the vanilla pod, split and seeds scraped into the milk. Warm over medium heat until the milk is hot but not boiling. Set aside to infuse for 30 minutes.
2
In a medium bowl, whisk together the sugar, cornstarch and salt. In a separate bowl, whisk together the remaining 2 cups of milk and the yolks. Add yolk mixture to cornstarch mixture, whisking thoroughly to eliminate any lumps.
3
Strain the warm milk mixture and discard the lavender and vanilla pod. Gradually whisk the vanilla and lavender infused milk into the rest of the ingredients before returning the pudding to the saucepan. Bring to a boil, and cook 2 minutes or until thick, whisking constantly.
452
kcal
Calories
12
g
Fat
57
g
Carbs
14
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: 4 cups whole milk, divided (or 2 cups whole milk and 2 cups cream... use skim or 2% or your pudding will taste watery), 1/2 teaspoon lavender buds, lightly crushed, 1 Vanilla pod, 3/4 cup sugar, and more.
Yes, Vanilla And Lavender Pudding 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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