3. Next, make the custard. In a saucepan, gently heat the milk and cream with the lavender and vanilla over low heat until almost boiling. Remove from heat and let steep for five minutes. 4.

Like pudding, custard can be layered into trifles, topped with berries or enjoyed on its own. But its big claim to fame is restaurant-style desserts like pots de creme and creme brulee.

Vanilla pudding…. sandwiched in puff pastry. The custard slice, a humble version of the posh French mille feuille aka Napoleon, is pure comfort in dessert form, a homespun version of a ...

16-ounce package fresh strawberries, hulled, cut into 1/2-inch pieces (about 3 1/2 cups) ...

Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve.

At that point, remove the bread pudding from the oven and allow it rest for 10 minutes. Before serving, rehydrate raisins by placing them in a pot with water or brandy and heating until plump.