Ok everyone, If you listened to the MHR Episode Sweet Lavender, you have heard us mention "Love Custard!"
Well, I have put together a recipe modification that combines the element of scent and taste for Pumpkin and Lavender in a custard. Here it goes...
The sugar and cream in this recipe is infused with lavender Flowers, instructions below.
15 ounces pureed cooked pumpkin
1 cup half-and-half cream*
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.
Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes.
When ready to serve, sprinkle approximately 2 teaspoons of Lavender sugar over the custard.
For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.
If you don't have a torch, place custard 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate at least 10 minutes before serving.
Yield 4 servings.
* To infuse the 1/2 & 1/2 Place in sauce pan add 1 tbs of lavender flowers(or more if you like) and heat gently. strain and cool.