Honey-Lavender Plum Gratin
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.
1 starch, 1/2 fruit, 1 fat