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Title: Lavender Apple Custard
Categories: Herb Fruit Pudding Dessert
Yield: 6 Servings
| 1 | c | Milk |
| 6 | tb | Sugar |
| 3 | Eggs; slightly beaten | |
| 1 1/2 | ts | Almond extract |
| 1/3 | c | Flour; sifted |
| 2 | tb | Butter; melted |
| 1 | tb | English lavender blossoms |
| 1 | lb | Granny Smith apples; peeled, cored & thinly sliced (4 to 5 a |
| Whipped cream for garnish |
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 4000F 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 From: Kneadles@esosoft.Com (Hugs)
From: Jim Weller Date: 04-04-98 (22:01) The Once And Future Legend (1) Cooking
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