2
Easy
10 minutes
20 minutes
In a small saucepan over a medium heat, gently heat the milk, until lukewarm. Whisk together the sugar and egg yolks, then gently whisk into the milk.
Heat, until the mixture starts to thicken and coats the back of a wooden spoon – take care not to boil. Remove from the heat and add the honey and lavender petals.
Place the peaches in hot water for a few minutes, to loosen the skins. Submerge in cold water and remove the skins.
Place a biscuit on each plate, top with a peach and drizzle with the honey-and-lavender custard.
TASTE’s take:
This recipe makes the most of new flavour combinations. Apple and clove, salted caramel, clementines and chocolate, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup …embrace the spirit of adventure with these unusual flavour pairings.
