Lavender Lemon Pastry Cream
A delicate and aromatic lavender lemon pastry cream perfect for filling pastries, tarts, or serving as a dessert topping.
Prep time: 15 minutesCook time: 10 minutesServes: 6
Ingredients
2 cups whole milk
1/4 cup dried lavender buds
1/2 cup granulated sugar
1/4 cup all-purpose flour
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
1 tbsp lemon zest
Instructions
1. In a medium saucepan, heat the milk and lavender buds over medium heat until it just begins to simmer.
2. Remove from heat, cover, and let steep for 15 minutes. Strain to remove lavender buds.
3. In a separate bowl, whisk together sugar, flour, and egg yolks until smooth.
4. Slowly pour the warm milk into the egg mixture while whisking continuously.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
6. Remove from heat, stir in butter, vanilla extract, and lemon zest.
7. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until chilled.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Gently reheat over low heat while stirring until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
