Honey-Lavender Plum Gratin

From EatingWell: Summer 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Infusing milk with lavender buds perfumes the honey-sweetened custard, creating an unusual, lovely backdrop for juicy plums. A quick pass under the broiler caramelizes the top. Note: Because the custard is stabilized with cornstarch, you can let it reach a gentle simmer.

4 servings

Active Time: 45 minutes

Total Time: 2 1/4 hours (including chilling time)

Nutrition Profile

Ingredients

Custard

3/4 cup 1% milk
3/4 teaspoon unsprayed fresh lavender buds, or 1/4 teaspoon dried, rinsed (see Ingredient note)
2 large egg yolks
2 tablespoons honey
1 teaspoon cornstarch
1/2 teaspoon vanilla extract

Fruit & topping

4 medium plums, pitted and cut into eighths
2 tablespoons sugar

Preparation

To prepare custard: Heat milk in a small heavy saucepan over medium heat until steaming. Remove from heat. Add lavender, cover and let steep for 30 minutes.
Strain milk through a fine sieve into a medium bowl. Return the milk to the saucepan and reheat until steaming.
Whisk egg yolks, honey and cornstarch in a medium bowl until smooth. Gradually add the hot milk, whisking until blended. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until slightly thickened and starting to bubble gently, 1 1/2 to 2 minutes. Transfer to a clean bowl. Whisk in vanilla. Cover loosely and refrigerate until chilled, about 1 hour.
To prepare fruit & topping: Preheat broiler. Coat an 11-by-7-inch oval gratin dish or 4 individual gratin dishes with cooking spray. Spoon custard evenly into the dish or dishes. Arrange plums on their sides, slightly overlapping, in a single layer over custard. Sprinkle sugar evenly over plums. Broil until plums are lightly caramelized, 5 to 7 minutes. Serve immediately.

Tips & Notes

Make Ahead Tip: Prepare custard through step 3. Cover and refrigerate for up to 2 days.

Ingredient note: Lavender flowers impart a delicate fragrance to custards and ice creams. You can find dried culinary lavender in herb stores and specialty stores. If you don't have lavender, just leave it out: in Steps 1 and 2, simply heat the milk until steaming.
You can also use the custard as a sauce for fresh raspberries or figs.

Nutrition

Per serving: 137 calories; 3 g fat (1 g sat, 1 g mono); 105 mg cholesterol; 26 g carbohydrates; 3 g protein; 1 g fiber; 25 mg sodium; 188 mg potassium.

2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1 fat