Crème Of The Crop Recipe
Texas lavender custard from Bluebonnet Farms, housemade raspberry whip cream
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Ingredients
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Custard
Raspberry Whip Cream
Method
Custard Preparation
- 1
Infuse the Milk
In a saucepan, combine the whole milk, heavy cream, and Texas lavender. Heat over medium heat until just simmering. Remove from heat and allow to steep for 15 minutes.
- 2
Whisk Egg Yolks
In a bowl, whisk together the egg yolks, granulated sugar, and salt until smooth.
- 3
- 4
Cook Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens and coats the back of a spoon, about 10-15 minutes.
- 5
Chill
Pour the custard into serving cups and refrigerate for at least 2 hours until set.
Raspberry Whip Cream Preparation
- 6
Prepare Raspberry Whip Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
- 7
Fold in Raspberries
Gently fold in fresh raspberries, being careful not to break them too much.
Serving
- 8
Serve
Top each chilled custard with a generous dollop of raspberry whip cream before serving.