Kadaif with Lavender Infused Cream


I was always intrigued by the taste of lavender in baking. And specially how to incorporate it to the desserts. Whether was it to add it to a flourless chocolate brownie or to a pie, everyday I tried thinking of the best way to explorate this new flavor in my kitchen. And one morning the idea came to me: making a lavender infused cream with toasted kadaif on top. Those are the perfect individual desserts to serve for a party and it is the exact amount of sweetness you want to have after a delectable meal.

For the cream:

  • 4 egg yolks
  • 1/2 cup of sugar
  • 1/2 cup of cornstarch
  • 16 ounces of milk or non dairy creamer
  • 1/3 cup of melted butter or margarine
  • 1 tsp of dried edible lavender flowers
  • 1 cup of kadaif
  • 3 tbsp of butter or margarine
  • 1/3 cup of chopped pistachios

In a small bowl, combine 1/4 cup of hot water with the lavender and let it infused.

To prepare the cream: In the bowl of the mixer, beat the egg yolks on high speed, add the sugar and the cornstarch. Heat up the milk or non dairy creamer in a small pot over medium heat. Once the milk starts to boil, pour 1/3 into the egg mixture and beat a medium speed. Pour this mix into the pan with the rest of the milk and lower the fire.  Mix with a wooden spoon slowly until the mixture becomes bubbly and the consistency changes. Add the butter and 2-3 tsp of the infused lavender (but not the leaves).

Heat up the oven to 350. Arrange the kadaif in large baking sheet and add a few tbsp of melter butter or margarine. Toast it in the oven for about 15 minutes or until it turns light brown.

To assemble: pour cream in each ramekin, sprinkle some kadaif on top and decorate with chopped pistachios.

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