Can I use lavender in a crème anglaise?

You can use lavender in a Crème Anglaise! It's a wonderful way to infuse a delicate, floral aroma into this classic custard sauce. The richness of the cream and egg yolks in Crème Anglaise provides a perfect base to carry and mellow the lavender's flavor, resulting in a sophisticated and aromatic accompaniment for many desserts.

How to Make Lavender-Infused Crème Anglaise:

The most effective way to infuse the lavender is to steep the culinary-grade buds directly in the dairy component (milk and/or cream) before making the custard.

Ingredients Adaptation (for a standard Crème Anglaise recipe):

You'll start with your usual Crème Anglaise ingredients, but adapt the dairy part for infusion.

• 1 to 1.5 cups (240-360ml) whole milk or a mix of milk and heavy cream (e.g., 1 cup milk, ½ cup cream)

• 1-2 teaspoons culinary-grade dried lavender buds (start with 1 teaspoon for a subtle hint, increase to 1.5-2 for a more noticeable flavor; adjust based on your preference and the potency of your lavender)

• 3-4 large egg yolks

• ¼ cup (50g) granulated sugar (or to taste, depending on how sweet you want it)

• Pinch of salt (optional, balances flavors)

• Optional: ½ teaspoon vanilla extract or vanilla bean paste (add at the end)

Instructions for Infusion and Preparation:

1. Infuse the Dairy: In a medium saucepan, combine the milk and/or cream and the culinary-grade dried lavender buds.

2. Gentle Heat: Heat the mixture over medium-low heat until it just begins to simmer (you'll see tiny bubbles forming around the edges). Do not boil. Stir occasionally to prevent scorching.

3. Steep: Remove the saucepan from the heat, cover it, and let the lavender steep in the hot dairy for 15-30 minutes. The longer it steeps, the stronger the lavender flavor will be. Taste a tiny bit after 15 minutes to check the flavor; you want a pleasant aroma, not an overpowering "soapy" taste.

4. Strain: Strain the lavender-infused dairy through a fine-mesh sieve into a clean bowl, discarding the lavender buds. This ensures a smooth, silky Crème Anglaise without any gritty bits.

5. Prepare Egg Yolks: In a separate medium bowl, whisk together the egg yolks, granulated sugar, and optional pinch of salt until pale and creamy.

6. Temper the Egg Yolks: Slowly drizzle about half of the hot, strained lavender-infused dairy into the egg yolk mixture, whisking constantly. This "tempers" the egg yolks, preventing them from scrambling when added to the hot liquid.

7. Combine & Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining lavender-infused dairy.

8. Cook the Custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (it should leave a clear trail when you run your finger across it). This usually happens between 170-180°F (77-82°C). Do not boil the custard, as it will curdle.

9. Strain (Optional but Recommended): For an extra smooth Crème Anglaise, strain it one more time through a fine-mesh sieve into a clean bowl or container.

10. Add Vanilla (Optional): Stir in the vanilla extract or vanilla bean paste if using.

11. Chill: Cover the surface of the Crème Anglaise directly with plastic wrap to prevent a skin from forming, and refrigerate until thoroughly chilled (at least 2-3 hours), or until ready to use.

Key Considerations for Lavender Crème Anglaise:

• Culinary-Grade Lavender is ESSENTIAL: Always use Lavandula angustifolia (English lavender) specifically marked for culinary use. Non-culinary lavender or using too much can result in a bitter, medicinal, or soapy flavor due to higher camphor content.

• Moderation: Start with the lower recommended amount of lavender. It's potent, and you want a subtle, elegant hint, not an overwhelming floral perfume.

• Steeping Time: Pay attention to steeping time and taste. You can always steep longer if needed, but you can't undo an over-infused flavor.

• Pairings: Lavender Crème Anglaise pairs beautifully with:

  • Fresh berries (strawberries, blueberries, raspberries)

  • Poached pears or peaches

  • Lemon-based desserts (lemon cake, lemon meringue pie)

  • Chocolate desserts (especially white chocolate or delicate milk chocolate)

  • Fruit tarts or crumbles (especially those with berries or stone fruits)

  • Pound cake or simple sponge cakes

This lavender-infused Crème Anglaise will add a unique and sophisticated touch to your dessert presentations!

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com