Lemon-Lavender Custard

I feel like I've been on a seek-and-find mission for dried lavender buds for quite a while.  I knew they weren't expensive so I didn't want to order them online and have to pay shipping (ok, I'm cheap!).  I found what I thought would work today and it was less than $1. This recipe is outstanding!!!! If you served this at a 'fancy dinner party', your guests would truly be impressed. The next one I enjoy.....I think I'll just sprinkle a little nutmeg on top.

LEMON-LAVENDER CUSTARD

Makes 6 Servings

1 Serving = 2 PointsPlus™

2 cups fat-free milk
2 TBSP Splenda granulated
1 1/2 tsp dried lavender buds
3/4 cup fat-free egg substitute
1/3 cup lemon curd
1 tsp vanilla

This is a close-up of the lavender I found.

Preheat oven to 325º. Put a pot of water on to boil.

In a medium saucepan, combine milk, Splenda and lavender buds. Cook & stir over medium-low heat just until the mixture starts to simmer on the edge. Remove from heat & strain through a fine sieve; discard lavender.

In a medium bowl, whisk together the egg substitute, lemon curd & vanilla.

Gradually whisk the hot strained milk into the egg mixture.

Place 6 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Divide the custard mixture among the custard cups. Carefully pour boiling water into the baking dish to a depth of 1-inch.

Bake 40 minutes or until edges are set and the centers appear nearly set when jiggled. Remove cups from baking dish and cool on a rack for 1 hour. Cover and chill for 2 hours.

To serve, run a thin metal spatula or knife around the edges of custard. Invert onto dessert plates.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan