Lavender Bay Custard Recipe

Infuse milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream with 1 tsp dried culinary lavender. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil). Remove from heat, cover, and steep 15 minutes so the lavender infuses the milk mixture.

Prepare egg base

While the milk steeps, whisk 5 large egg yolks with 1 tablespoon granulated sugar and a pinch of fine sea salt in a medium bowl until smooth and a bit paler, about 1–2 minutes. Stir in 1 teaspoon vanilla extract.

Temper and combine

After steeping, reheat the milk mixture until warm but not boiling. Slowly drizzle about one-third of the warm milk into the yolk mixture while whisking constantly to temper the yolks. Gradually whisk in the remaining milk until fully combined.

Bake custards (water bath)

Preheat oven to 325°F (160°C). Place six 4–6 oz ramekins in a roasting pan. Divide the custard mixture among the ramekins. Pour hot water into the pan to come halfway up the sides of the ramekins. Bake until the custards are set but still slightly wobbly in the center, about 30–35 minutes. Remove ramekins from water bath and cool to room temperature. Chill in refrigerator at least 2 hours (or up to overnight).

Combine 1 cup hulled quartered strawberries and 1 cup raspberries with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice in a medium bowl. Let sit 10 minutes to macerate. Using the back of a fork or a potato masher, gently smash the berries to release juices, leaving some texture. Taste and adjust sugar or lemon if needed. Chill until ready to serve.

Prepare topping

When ready to serve the chilled custards, evenly sprinkle about 2 teaspoons of granulated sugar over the surface of each custard. Using a kitchen torch, melt and caramelize the sugar in a slow, circular motion until deep amber and crisp. If you don't have a torch, place ramekins under a very hot broiler for 1–3 minutes, watching closely to avoid burning (broiler method may yield less even caramel). Let the caramel harden 1–2 minutes.

Spoon about 2 tablespoons of the smashed berry coulis on the plate or alongside each custard (adjust to preference). Place the caramelized custard on the plate atop or beside the coulis. Garnish each custard with a small sprig of fresh mint and a light sprinkle (about 1/4 tsp) of edible lavender buds if using.