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Apricot and Lavender Custard

Apricot and lavender make a great combination. They actually form some new heavenly flavor when paired together. This recipe is intended to be simple and fast but a knock out at the end of dinner.

Ingredients

Conversions to European measurements can be found here!

For 4 people:

1 ½ cups heavy cream
¾ cup sugar
¼ cup water
6 large egg yolks
2 tablespoons orange juice
4 dried apricots
4 almonds skinless white
2 tablespoons lavender
1 teaspoon vanilla extract
2 tablespoons fresh mint
1 tablespoon orange zest

Procedure

Preheat the oven to 325

Preheat to 325

In a medium sauce pan add the cream, vanilla, mint, lavender, and orange zest. Bring the mixture to a boil then remove from heat and let it stand for at least ten minutes. Strain the cream into a bowl.

Heat the sugar and water to a boil to make syrup. Keep the heat on high for another 5 minutes until the syrup starts to turn a rich dark color. Slowly add the cream mixture while whisking vigorously. Continue to heat and whisk until all the sugar is dissolved.

Combine egg yolks, orange juice and salt in a large bowl. Add a half cup of the hot cream mixture, whisking constantly to prevent the eggs from curdling. Continue adding the cream a little at a time until it is all incorporated. Strain the mixture into a separate bowl skim any foam that floats to the top.

Place an almond in the center of each apricot.

Divide the cream mixture evenly into ramekins. Add one apricot to each ramekin. Place the ramekins into a deep sided casserole dish. Pour in boiling water until it reaches half way up the side of the ramekins. Place the casserole pan in the oven and bake for 30 minutes.

After the 30 minutes has passed remove the casserole dish from the oven and carefully remove the ramekins and allow them to cool for at least an hour. Place them in the fridge and allow them to cool for another 3 hours.