Lavender Apple Custard Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Milk,
6 tbsp: Sugar,
3: Eggs, slightly beaten
1 1/2 tsp: Almond extract,
1/3 cup: Flour, sifted
2 tbsp: Butter, melted
1 tbsp: English lavender blossoms,
1 lbs: Granny Smith apples, peeled,
. cored & thinly sliced,
., 4 to 5 apples
Whipped cream for garnish,
Directions:
In a blender or using a wire whisk, blend the milk, sugar, eggs,
almond extract, flour, butter and lavender blossoms. Set aside.
Heavily butter a 8x8-inch glass baking dish. Layer with apple
slices. Top with the egg and milk mixture. Set the dish inside a
water bath made with a larger baking pan filled with 2 inches of
water.
Bake at 400
F until the custard sets, about 55 to 60 minutes. If the
water evaporates during baking, add a little more to the pan. Serve
the custard in the baking dish, warm or at room temperature. Top
with whipped cream.
** Washington Times - Food section - 26 July 1995 ** Posted by The
WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95
Source from luhu.jp
almond extract, flour, butter and lavender blossoms. Set aside.
Heavily butter a 8x8-inch glass baking dish. Layer with apple
slices. Top with the egg and milk mixture. Set the dish inside a
water bath made with a larger baking pan filled with 2 inches of
water.
Bake at 400
F until the custard sets, about 55 to 60 minutes. If the
water evaporates during baking, add a little more to the pan. Serve
the custard in the baking dish, warm or at room temperature. Top
with whipped cream.
** Washington Times - Food section - 26 July 1995 ** Posted by The
WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95
Source from luhu.jp