4 individual Servings
Caramelize 1 cup sugar. Stir with a wooden spoon sugar over medium heat for approx… 8 – 10 minutes or until sugar is a medium coloured syrup. Remove from heat and quickly pour into the bottom of your custard cups (ceramic molds). Set aside until the custard is ready.
2 cups Homo Milk
1 tsp. Fresh Norfolk Lavender Flower
1 full large egg
3 egg yolks only
1/3 cup of sugar
½ tsp. Vanilla extract
Pinch of salt
Scald 2 cups of Homo milk and 1 tsp. Of Norfolk County Fresh Lavender using a double boiler so as not to boil the milk. The amount of Lavender will depend on the freshness of the flowers and personal taste.
Combined the sugar, egg, egg yolks, salt and vanilla. Whisk together well. Stain the Lavender flowers from the milk. Add about ¼ of your hot milk to the egg mixture whisking well, then add the egg mixture back into the hot milk, whisking constantly. When the custard is well mixed stain and pour into your individual caramelized custard cups. Place the molds in a “hot water bath” (a cooking container with approx… 2 “of hot water in it), this will help to cook the custard slowly and evenly with no burning.
Cook at 300 F for 60 – 70 minutes. To test for doneness insert a knife, if it comes out clean your Lavender Cream Caramel is done. Remove the Custard cups from the water bath and cool. Refrigerate.
To Serve: Run the blade of a knife around the mold, invert on a plate and serve with fresh whipped cream your favourite Norfolk berries and a sprig of lavender!