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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. Combine milk, sugar and lavender (or thyme) in a medium saucepan. Cook and stir over medium-low heat just until mixture starts to simmer on the edge. Remove from heat. Strain through a fine-mesh sieve; discard lavender (or thyme).
Whisk together eggs, lemon curd and vanilla in a medium bowl. Gradually whisk the hot strained milk mixture into egg mixture. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Divide egg mixture among custard cups. Carefully pour boiling water into baking dish around custard cups to a depth of about 1 inch.
Bake about 40 minutes or until edges are set and centers appear nearly set when gently shaken. Remove the custard cups from baking dish. Cool on a wire rack for 1 hour. Cover and chill for 2 hours.
To serve, run a thin metal spatula around the edges of the custards. Invert custards onto dessert plates. If desired, garnish with fresh lavender or thyme sprigs or edible flowers.