LAVENDER GALAKTOBOUREKO (CUSTARD-FILLED PHYLLO)
Our version of this Greek pastry, typically made with orange-flower water, has a Mediterranean twist: We have infused it with lavender and honey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
Steps:
- To clarify butter, place in a small saucepan, and melt over medium heat until bubbling. Remove pan from heat, and cool, 2 to 3 minutes. Using a spoon, carefully skim the milky foam from the top of the butter, and discard. Carefully pour the skimmed butter into another bowl, leaving behind the milk solids and discarding; set clarified butter aside.
- To make syrup, combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Stir in honey. Bring to a boil, and stir until sugar is dissolved. Remove from heat, and stir in brandy, lemon juice, orange juice, and zest; set aside to cool.
- Heat oven to 350 degrees. Lightly butter an 8-by-8-inch Pyrex or metal baking dish. Heat milk in a medium saucepan until hot but not boiling. Add lavender flowers, cover, and let steep about20 minutes. Strain and return milk to saucepan. Whisk remaining 1/2 cup sugar and semolina into milk. Place over medium-low heat, and cook, stirring constantly with a wooden spoon, until thick and creamy, 8 to 10 minutes. Remove from heat, and cool slightly.
- Beat the eggs by hand, or in an electric mixer until pale and creamy, about 2 to 3 minutes. Quickly pour the eggs into the semolina mixture, stirring constantly. Let mixture cool before assembling pastry.
- Layer 8 sheets of phyllo pastry in baking dish, brushing with clarified butter between each layer and overhanging the edge of the baking dish. Spread semolina mixture over the phyllo, and top with 6 more sheets of phyllo, brushing with butter between each sheet. Fold over the edges of phyllo, and brush top with butter. Cut 2 sheets of phyllo into shreds and toss in a bowl with some of the butter until coated. Sprinkle over top of pastry. Bake until phyllo is golden brown and filling is set, 50 minutes to 1 hour. Remove from oven, and immediately pour 1/4 cup of cooled syrup over the top, making sure it is evenly distributed. Let cool, and serve, if desired, with remaining syrup.
LAVENDER CUSTARD
Make and share this Lavender Custard recipe from Food.com.
Provided by pink cook
Categories Dessert
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine cream, milk, honey, sugar, salt and lavender flowers (or buds) in double boiler.
- Cook for 10 minutes over hot simmering water, stir frequently.
- In a small bowl, beat the egg yolks. Add 1/2 cup of custard to the yolks, mixing well.
- Return yolks mixture to double boiler and stir until thickens. Remove from heat.
- Strain custard to remove lavender and put in a bowl. Put waxed paper across custard to cover and prevent skin from forming.
- Chill until set and before serving, add whipped cream folding into custard.
Nutrition Facts : Calories 450.2, Fat 32.1, SaturatedFat 18.8, Cholesterol 311.2, Sodium 371.7, Carbohydrate 36.9, Sugar 31.2, Protein 6.5
LAVENDER STIRRED CUSTARD WITH NON DAIRY, EGGLESS OPTIONS
Make and share this Lavender Stirred Custard With Non Dairy, Eggless Options recipe from Food.com.
Provided by That is Dr House to
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- If omitting the egg: Mix the cornstarch with 1/4 cup of water or soy milk.
- In small pan over med heat steam the milk but do not boil. Turn off heat and stir in lavender, allow to steep for 20 minutes.
- Use a fine mesh strainer set over bowl strain the lavender out. Discard.
- Return milk to saucepan and bring to steaming again. Turn off heat.
- In small bowl, whisk together sugar, cornstarch and salt. In sep bowl whisk egg and pour into cornstarch mixture whisking thoroughly. Slowly add 1/3 cup hot milk to this mix. whisk constantly. Add back inot hot milk in pan whisk constantly.
- Over med heat, cook custard, stirring constantly until mix thickens and begins to bubble. About 3 minutes. Stir in vanilla. Pour into custard cups. Set aside to cool. Refrigerate if serving more than 2 hours later.
Nutrition Facts : Calories 128.5, Fat 1, SaturatedFat 0.6, Cholesterol 5.1, Sodium 93.7, Carbohydrate 26.6, Fiber 0.1, Sugar 22, Protein 3.4
HONEY LAVENDER ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Kid-Friendly Frozen Dessert Honey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 qt
Number Of Ingredients 8
Steps:
- Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
- Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
- Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
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- Preheat the oven to 320°F. Bring a kettle or pot of water to a boil. Begin by heating the heavy cream in a medium saucepan over medium heat. Add the lavender and let this mixture come to a slight simmer along the edges of the pan. Do not let the cream boil.
- Add 1/4 cup of sugar to the milk and stir to combine. Once bubbles begin to form along the edges, remove the saucepan from the heat. Meanwhile, whisk the egg yolks with the remaining sugar and salt in a medium bowl. Slowly stream in about 1/4 cup of the heated cream to the egg yolks, whisking vigorously as you do. This will temper your eggs and prevent them from turning into scrambled eggs!
- Add the warm yolk mixture into the saucepan with the cream and whisk vigorously to combine. Pour this batter through a fine mesh sieve into a large bowl. Then, use a ladle to distribute the batter among 8 ramekins. Place the ramekins in a deep roasting pan and place them in the oven on the second to lowest rack. Pour the boiled water from the kettle into the roasting pan until the
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