Lavender apple custard

6 servings

Ingredients

Quantity Ingredient
1 cup Milk
6 tablespoons Sugar
3 Eggs; slightly beaten
1½ teaspoon Almond extract
⅓ cup Flour; sifted
2 tablespoons Butter; melted
1 tablespoon English lavender blossoms
1 pounds 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 400øF 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

Related recipes