Vanilla Custard with Strawberries, Lemon & Lavender

Ingredients – 2 servings
Adjust sugar to taste. I cooked this without measuring anything.

• 4 egg yolks
• 1 cup whole milk
• 1/2 vanilla bean
• juice of 2 lemons
• dried lavender flowers
• 1/4 & 1/3 cups sugar
• 2/3 cup fresh strawberries, sliced

1. Mix 1/4 cup sugar, lavender, and lemon juice in saucepan. Cook over medium heat until sugar is melted and juice has evaporated somewhat and the mixture is a good syrup consistency. Strain, and leave to cool in fridge.
2. Put milk and 1/3 cup sugar into saucepan. Split vanilla bean and scrape seeds (black goop inside) into the milk. Add the empty pod. Cook mixture over med-low heat until very hot but not boiling. Remove pod from milk.
3. Take off heat and whisk in egg yolks. Put on very low heat and whisk constantly until mixture is thickened and smooth. Don’t let it boil, or the eggs will scramble!
4. Layer strawberries and warm custard in bowl, and top with lemon syrup.