LAVENDER CUSTARD

This perfumed custard, an edible reminder of the purple fields of lavender.
Ingredients
2 cups milk
4 egg yolks
Half cup sugar
one tablespoon pesticide-free fresh or dried lavender flowers, no stems

Method
Pour the milk into a saucepan, place over medium heat and heat until small bubbles appear along the edges of the pan.

In a bowl, whisk together the egg yolks and sugar until creamy. Pour about half cup of the hot milk into the egg mixture, whisking constantly until the mixture thickens and lightly coats the back of the spoon, about 1 minute. Do not allow it to boil.

Remove from heat and immediately stir in the lavender flowers. Pour into a pitcher. Cover with plastic placed directly on the surface to prevent a skin forming. Refrigerate overnight.

The next day pour custard through a sieve. Return custard to pitcher, cove with clean plastic wrap pressed directly to the surface. Refrigerate for up to two days before serving.