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.
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.
Tip: You can also use the custard as a sauce for fresh raspberries or figs.
137 calories; protein 3.4g; carbohydrates 25.8g; dietary fiber 0.9g; sugars 23.9g; fat 2.9g; saturated fat 1.1g; cholesterol 94.5mg; vitamin a iu 439.9IU; vitamin c 6.3mg; folate 18.2mcg; calcium 72.9mg; iron 0.4mg; magnesium 10.4mg; potassium 187.9mg; sodium 24.8mg; added sugar 15g.