One might not think of lavender and tapioca as a promising pair in the kitchen, but stepping up the creamy content of tapioca pudding is an open invitation to carry some lavender flavor into this dessert. Using a hybrid of pudding and custard techniques, the recipe does require some forethought to arrange ingredients and equipment for speedy access during preparation. The sugar dosing is conservative, so if you like a sweeter product, you can increase the sugar content to taste. This recipe makes a fairly large batch, so you might place some directly in serving containers, and store the rest in the refrigerator for later use.
Ingredients
- 3 1/2 cups whole milk
- 2 1/2 cups heavy whipping cream
- 1/8 tsp salt
- 9 tbsp granulated sugar (divided)
- 7 1/2 tbsp Minute Tapioca (e.g. Kraft)
- 2 1/2 to 4 tsp ground lavender buds, lightly packed (see tips below)
- 5 eggs, separated into yolks and whites
- 1 tbsp vanilla extract
- whipped cream for topping
Instructions
Assemble needed equipment: Hand mixer and beaters, large metal or glass bowl, large saucepan, whisk, mixing spatula, measuring cups and spoons, grinder for the lavender buds and a very fine sieve, ramekins or pudding cups.
Prepare the lavender: Please refer to the lavender tips below. Place about 4 generous teaspoons of lavender buds in your grinder, and process until powdery. Transfer to the fine sieve, and use a spoon to work the ground lavender through the sieve into a collection bowl. Depending on the potency of your lavender you will need up to 4 lightly packed teaspoons of the sieved lavender for this recipe.
Make the custard: In the saucepan, stir together the tapioca, egg yolks, salt, and 6 tbsp of sugar until well mixed. Slowly mix in 1 cup of heavy cream to loosen the mixture, and then gradually add the remaining heavy cream, followed by the milk. Once the mixture is well-combined, place on medium heat. Stir constantly until the mixture comes to a boil that continues while stirring (which will take several minutes), and then remove entirely for the heat. Sprinkle the first 2 tsp of prepared lavender onto the surface, and whisk to distribute it well. Taste the mixture, and add more lavender gradually until you get a clear and relatively strong lavender flavor.
Prepare and add the egg whites: In the large bowl, place the egg whites, and beat with the mixer on low speed until they start to foam. Increase the speed, and add 3 tbsp sugar, 1 tbsp at a time, incorporating well with each addition. Beat until soft peaks are formed. Gently whisk the beaten egg whites into the hot custard in portions, just until combined. Finally, mix in the vanilla.
Distribute the custard: While still warm, place 1/3 to 1/2 cup portions of the custard into serving containers, leaving room for the topping. You can place some of the custard into a larger storage container with a tight lid, refrigerating once cool, to be used later. Cover the individual portions and allow to cool toward room temp before serving, or refrigerate for serving cold. Top with whipped cream as desired immediately before serving.
LAVENDER TIPS: This custard should leave the taster with a gentle sense of lavender flavor. However, since you will be adding the lavender to the custard while it is hot, the flavor will need to be obvious and even a little strong when you taste it warm. Once the custard cools to room temp, and more-so if refrigerated, the perceived lavender flavor will be dampened by the cooler serving temperatures. Good quality culinary lavender buds can be obtained from many of our LNW members who specialize in culinary applications of NW-grown lavender. Be sure to ask for a cultivar that is appropriate for sweet confections. There are many factors that affect the potency of lavender buds. Naturally, you want to be certain they have a strong scent when you purchase them. You should plan to grind and sieve your buds immediately before you prepare your custard. Measure beforehand to assure you’ll have enough when it comes time to add it to the custard. Start conservatively, and add gradually until you achieve a clear lavender signal from the warm custard mixture. It may seem too strong to you at that point, but the perceived intensity of flavor will diminish as the temperature drops.
Contributed & formatted by
Michael Lemmers
RavenCroft
