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For a grown-up twist on a childhood classic try it with flavors such as lavender and vanilla bean.

Lavender Vanilla Bean Pudding


  • 4 cups whole milk

  • 2 lavender buds, crushed

  • 1 vanilla bean

  • 1 tsp. vanilla extract

  • 2 egg yolks

  • ½ cup granulated sugar

  • 3 tbsp. cornstarch

  • ¼ tsp. fine sea salt


  1. Begin by splitting the vanilla bean lengthwise and using the back of your knife, scrape out the tiny beans.

  2. In a medium sized sauce pot, combine 2 cups of the milk with the crushed lavender buds, the vanilla beans and pod. Stir to combine. Bring up to a simmer, on low heat. Once it reaches a simmer remove from heat and let sit for 30-40 minutes to infuse.

  3. In a medium sized bowl whisk the yolks with the sugar. It will clump up and get very thick but keep whisking it all together. Next add in the cornstarch and salt. It will form a paste, that’s ok. Just make sure it’s evenly combined.

  4. Next add in a little of the remaining 2 cups of milk. Slowly whisk into the yolk and sugar mixture until smooth. Add the rest of milk and mix. Pour the lavender vanilla milk into the bowl as well making sure to use a fine mesh strainer to catch the vanilla pod and lavender buds.

  5. Pour this mixture back into the pot and slowly bring to a boil, whisking constantly. Once it thickens slightly, enough to heavily coat the back of a spoon, remove from heat.

  6. Pour the mixture back through a fine mesh strainer into a clean bowl. Cover with plastic wrap and refrigerate overnight. It will thicken more once it cools.

Lavender Vanilla Bean Pudding




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- Hi, I'm Megan Mitchell and today I'm making an easy, yet decadent dessert, lavender and vanilla bean pudding. Let's get started. My inspiration for this dish is my longtime love of instant pudding. I add lavender and vanilla bean for a grown-up twist on a childhood classic. This is what you'll need for the recipe: lavender, whole milk, vanilla beans, vanilla extract, egg yolks, granulated sugar, corn starch and fine sea salt. I'm gonna start by opening my vanilla bean, take a knife, cut it length-wise to expose all of the beans inside. I'm gonna take the back of my knife and just scrape them out, if I can get them. Put it in the pot, all of the seeds. Add the pod and the beans as well as two lavender buds. I'm just gonna gently crush them up, or not so gently, I'm just gonna crush them up. In here I have four cups of whole milk. I'm only gonna add two cups to make my steeping liquid. I'm gonna bring this mixture up to a simmer. Once it simmers, I'm gonna remove it form heat and let the lavender and the vanilla beans steep in the liquid for about 40 minutes. Once it cools, I'm gonna strain out the vanilla pod of the lavender bits. And then you can just throw this away, you no longer need it. It's no longer important to you . I set this aside while I work on my eggs. Two eggs, just the yolks. Whisk it up. I'm gonna add half a cup of sugar. I'm gonna whisk this together. The more you whisk it, it'll turn a pale yellow. This is great, I'm gonna add in my corn starch, and this is my thickener for my pudding. The yolk's at a nice richness, the corn starch thickens it, and a little pinch of salt. I'm gonna add a little bit of the reserved two cups. I'm only adding a smidge bit to start with, so I can really make it smooth, and then I'll add the rest. It's smooth. I'm gonna add the remaining milk. As well as my stained lavender and vanilla milk. Remember this has cooled so it's not gonna curdle or cook my eggs, don't have to worry about that. Whisk this altogether. For another layer of vanilla goodness. Gonna add a little bit of vanilla extract. Oh my gosh. Now, back into this pot that I steeped the milk into. I'm gonna bring this up to a simmer. Once it simmers, it will thicken, and then I'll remove it from the heat. This has thickened up perfectly, you can see. I'm gonna strain it one more time to catch any sort of lump or little cooked egg. I want this really smooth. Nice and smooth, thickened. I just need to chill it down, cover it with plastic wrap on actual pudding itself. Sometimes pudding can get this weird skin on it if you don't cover it. I want it to be smooth, creamy. Gonna pop this in the fridge and let it chill and as it chills it'll actually thicken even more. While my pudding chills in the fridge, I'm gonna make my whipped cream. I have two cups of heavy cream I'm gonna add to a stand mixer fitted with a whisk attachment. A tablespoon or two of powdered sugar. And I'm gonna whip it up. Just gonna whip. This looks great. I don't wanna over whip it. Lovely. Set this aside. I'm gonna go grab my chilled pudding. My pudding is chilled and thickened up even more. It's ready for serving. I'm gonna scoop it into these cute little mason jars, which I think is a great way to serve it. A little in each. Thick, creamy, delicious, this looks. Yeah . Whipped cream. To make this even creamier, even more decadent, just a little whipped cream on the top of each pudding. And then I just, I'm gonna eat that later by myself. Top it with a little lavender bud. And that's it, lavender vanilla bean pudding. Home-made, easy to make, smooth, creamy, tastes really good. Mm. You should make this. Let's get cooking.

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