Lavender cream
This cream is the perfect surprise to finish a special meal and, above all, a very showy and versatile option for holiday moments: on its own, with fresh fruit, with sponge cakes, or as a filling for tartlets.
The dairy base provides protein and calcium, while the lavender adds a subtle floral note that makes each serving memorable without feeling heavy. It’s an easy dessert made in a single saucepan, ideal to prepare ahead and serve cold—or however you prefer.
Serves: 4 to 6
Prep time: 20 minutes
Difficulty: if you can stir in a saucepan, you’ve almost done it all
Cookware used: a beautiful saucepan from Vitrinor’s Nordic range
You will need:
- 500 ml whole milk
- 200 ml heavy cream
- 3 egg yolks
- 60 g sugar
- 2 tsp dried lavender flowers (culinary use)
- 1 tsp vanilla extract
- 1 tsp cornstarch
- Extra lavender flowers for decorating (optional)
How is it done?
Infuse the milk with the lavender
Place the milk, cream and 1 teaspoon of lavender flowers in a saucepan and heat over medium heat until almost boiling, stirring occasionally. Remove from heat, let infuse for about 5 minutes, then strain to remove the flowers, keeping that precious aromatic liquid.
Mix the yolks and sugar
In a bowl, whisk the yolks with the sugar, vanilla extract and cornstarch until smooth and lump-free. This base adds creaminess, high-quality protein and that silky texture typical of dairy desserts. It’s worth mixing well for the best final result.
Temper and combine the mixtures
Slowly pour the infused milk over the yolk mixture, stirring continuously so the heat doesn’t cook the eggs. This is key to achieving a smooth, homogeneous cream.
Cook until thickened
Return everything to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until slightly thickened and creamy (about 7 minutes). It should not come to a vigorous boil or the cream may split.
Rest and serve
Remove from heat, let it cool slightly, and divide into individual containers. You can serve it warm or chilled after resting in the fridge.
Final touch
Right before serving, top with a pinch of lavender flowers. It adds aroma and an elegant visual note—perfect on festive trays or table settings.
Why it works so well for Christmas
The combination of milk, cream and yolk results in a creamy dessert, rich in calcium and high-quality protein—ideal in small but deeply satisfying portions. Lavender adds a soft, relaxing fragrance that pairs beautifully with long after-dinner conversations, coffee or hot chocolate, without becoming cloying.
It’s a very versatile cream: serve it as is, with seasonal fruit, over a thin sponge cake, or layered in small glasses with crunchy biscuit—easy to adapt to different holiday menus with almost no effort. Cooked in a good saucepan or thick-bottomed pot, with even heat, you get a perfect texture without complications—ready to become one of those desserts you’ll repeat every year.
