This low-fat custard owes its tangy, sophisticated flavor to dried lavender and store-bought lemon curd. Decorate each custard with fresh lavender, thyme sprigs, or--for real style points--edible flowers!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

Nutrition Facts

118 calories; protein 5.8g 12% DV; carbohydrates 21.8g 7% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 19.9g; fat 0.9g 2% DV; saturated fat 0.5g 3% DV; cholesterol 14.8mg 5% DV; vitamin a iu 541.6IU 11% DV; vitamin cmg; folate 4.1mcg 1% DV; calcium 112.2mg 11% DV; iron 0.6mg 3% DV; magnesium 11.1mg 4% DV; potassium 171mg 5% DV; sodium 105.1mg 4% DV.