Peach Lavender Custard
Age: Obviously this is for the whole family, but you can offer this at 8-10 months. This is a little bit on the sweet side, so not an every day dessert for baby, but a nice introduction to custard and lavender, for special occasions.
Note: It is pretty healthy as far as desserts go, with the help of the coconut milk, and the protein from the eggs balances the sugar & fat contents.
Inspired by Cannelle & Vanille currants custard
1 1/2 cups of unsweetened coconut milk
1 cup of heavy cream
1/4 cup + 2 tbsp cane sugar
Scrapings from 1 vanilla bean (split lengthwise and scraped)
2 tbsp edible dried English lavender buds
6 egg yolks
4-6 ripe, cut up peaches
Preheat the oven at 325°
Combine coconut milk, cream, sugar, vanilla bean scrapings & lavender buds. Bring to a light boil, remove from heat and let steep for about 10 minutes.
Meanwhile, whisk the egg yolks. Take six ramekins and place a few pieces of cut-up peaches into each ramekin.
Pour the milk-lavender mixture through a fine mesh colander into a bowl (press the lavender with a spoon in the colander to squeeze the flavor out of it.)
Pour the whisked egg yolks through a fine mesh colander (not the same one, or wash it up first) into the milk-lavender mixture and whisk until combined.
Pour the milk-lavender-egg mixture into each ramekin, on top of the fruit.
Place the ramekin in a deep baking dish, and pour boiling water up to the level of the custard mixture inside the ramekins, being careful not to pour any water inside the custards.
Place in the oven for about 30-35 minutes, until set.
Let cool, and serve at room temperature or chilled.
(Optional: Sprinkle some cane sugar on top and torch for a caramelized top crust)
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