(Serves 4 to 6)

• (Need to start a day in advance)
• Lavender stems 6 stems, about 8cm long
• Gold Top Milk 280 ml
• Egg Yolks 4 (medium)
• Caster Sugar 90g
• Double Cream 284 ml

1) Chop the lavender into 1cm pieces using either a knife or scissors. Place in a heavy- bottomed saucepan together with the milk 2) Heat until just below boiling point, then remove from the heat and allow to cool. When cold, put in fridge and refrigerate overnight to allow the flavour to infuse. (Next day) 3) Warm the milk and lavender once more, ensuring the milk does not boil. Strain over a jug or bowl – retaining the milk. 4) Beat the egg yolks and sugar together, then pour the warmed milk slowly in, stirring all the time.