Deliciously French custard with a touch of lavender and honey.
Ingredients:
| 3/4 cup | heavy cream |
| 1 tsp | culinary lavender buds |
| 1/4 cup | honey |
| 2 (6-oz) containers | Rachel's® Plum Honey Lavender yogurt |
| 3 | eggs |
| pinch of salt | |
| 1/2 cup | flour, sifted |
| 8 | ripe plums |
| powdered sugar for sreving |
Method:
Preheat oven to 375 degrees. Lightly coat 8 (4-inch) ramekins or custard dishes with cooking spray.
In a small saucepan bring cream and lavender to a simmer over medium high heat. Remove from heat and allow to steep for 20 minutes. Strain cream into a bowl. Discard lavender.
Whisk in honey, Rachel’s yogurt, eggs, salt, and flour and mix until smooth and creamy. Alternately, pulse mixture in a blender until smooth, 1-2 minutes.
To assemble each dish, slice a plum into 8-10 slices and arrange in a circle in the bottom of dish. Repeat with remaining plums and pour custard evenly over all eight dishes of fruit.
Bake for 20 to 25 minutes, until tops are puffed and lightly browned and custard is firm in the center. Allow to cool for 10 minutes, dust with powdered sugar and serve while warm.
Yeild: 8 clafoutis