Lavender-scented custard with poached fruit

  • 20 mins preparation
  • Serves 4
  • Print


Lavender-scented custard with poached fruit
  • 2 cup (500ml) milk
  • 1 tablespoon dried lavender petals
  • 4 egg yolks
  • 1/2 cup (110g) caster sugar
Poached fruit
  • 1 cup caster sugar
  • 4 cup (1l) white wine or water
  • 1 vanilla bean, split lengthways
  • 4 fresh peaches


Lavender-scented custard with poached fruit
  • 1
    Combine milk and lavender in a small saucepan; stir over low heat, until warm.
  • 2
    Whisk together egg yolks and sugar in a medium bowl, until light and creamy. Gradually whisk in the warm milk.
  • 3
    Rinse and dry the saucepan. Using a fine sieve, strain milk mixture into the saucepan. Stir over medium heat, until the custard coats the back of a wooden spoon. Remove from heat; pour into a chilled bowl or jug. Cover; refrigerate until cold.
  • 4
    Meanwhile, make poached fruit: combine sugar, water and vanilla bean in a medium saucepan. Stir over low heat, until sugar is dissolved. Bring to the boil; reduce heat to a simmer. Lightly score the skin of the fruit with a single line. Lower fruit into the syrup and cover with a piece of crumpled baking paper. Simmer 3-5 minutes, rolling the fruit continuously, until fruit is tender. Remove fruit with a slotted spoon. Bring the syrup to the boil. Boil, uncovered, until reduced by a third.
  • 5
    erve custard with warm or cooled poached fruit and a little of the syrup.


Not suitable to freeze or microwave. You could use 8 fresh plums in place of the peaches, if preferred. You can use the remaining syrup as a base for summer drinks or punches, or reuse it to poach more fruit.

More From Women's Weekly Food