Preheat oven to 325 degrees F. Combine milk, sugar, and lavender buds (or thyme sprigs) in a medium saucepan. Cook and stir over medium-low heat just until the mixture starts to simmer on the edge. Remove from the heat. Strain through a fine-mesh sieve; discard the lavender (or thyme).Advertisement
Whisk together eggs, lemon curd, and vanilla in a medium bowl. Gradually whisk the hot strained milk mixture into the egg mixture. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Divide the egg mixture among the custard cups. Carefully pour boiling water into the baking dish around the custard cups to a depth of about 1 inch.
Bake for about 40 minutes or until the edges are set and the centers appear nearly set when gently shaken. Remove the custard cups from the 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 the custards onto dessert plates. If desired, garnish with fresh lavender, additional thyme sprigs, or edible flowers.
Tip: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except 102 cal.,18 g carbo. Exchanges: 1 other carbo. Carb choices: 1.
To make ahead: Prepare as directed through Step 3, except chill for up to 24 hours. Serve as directed in Step 4.
1 1/2 other carbohydrate