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.<\/span><\/p>\nThe dairy base provides protein and calcium, while the lavender adds a subtle floral note that makes each serving memorable without feeling heavy. It\u2019s an easy dessert made in a single saucepan, ideal to prepare ahead and serve cold\u2014or however you prefer. <\/span><\/p>\nServes:<\/strong> 4 to 6<\/p>\nPrep time:<\/b> 20 minutes<\/p>\n
Difficulty:<\/strong> if you can stir in a saucepan, you\u2019ve almost done it all<\/p>\nCookware used:<\/strong> a beautiful saucepan from Vitrinor\u2019s Nordic range<\/p>\n<\/div>You will need:<\/h2>\n<\/div>\n- 500 ml whole milk <\/span><\/li>\n
- 200 ml heavy cream <\/span><\/li>\n
- 3 egg yolks <\/span><\/li>\n
- 60 g sugar <\/span><\/li>\n
- 2 tsp dried lavender flowers (culinary use) <\/span><\/li>\n
- 1 tsp vanilla extract <\/span><\/li>\n
- 1 tsp cornstarch<\/li>\n
- Extra lavender flowers for decorating (optional)<\/li>\n<\/ul>\n
<\/p>\n<\/div><\/div><\/div>
How is it done?<\/h2>\n<\/div>Infuse the milk with the lavender <\/b><\/p>\n
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. <\/span><\/p>\n <\/p>\n
Mix the yolks and sugar <\/b><\/p>\n
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\u2019s worth mixing well for the best final result. <\/span><\/p>\n <\/p>\n
Temper and combine the mixtures <\/b><\/p>\n
Slowly pour the infused milk over the yolk mixture, stirring continuously so the heat doesn\u2019t cook the eggs. This is key to achieving a smooth, homogeneous cream. <\/span><\/p>\n <\/p>\n
Cook until thickened <\/b><\/p>\n
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. <\/span><\/p>\n <\/p>\n
Rest and serve <\/b><\/p>\n
Remove from heat, let it cool slightly, and divide into individual containers. You can serve it warm or chilled after resting in the fridge. <\/span><\/p>\n <\/p>\n
Final touch <\/b><\/p>\n
Right before serving, top with a pinch of lavender flowers. It adds aroma and an elegant visual note\u2014perfect on festive trays or table settings. <\/span><\/p>\n <\/p>\n
Why it works so well for Christmas<\/b><\/p>\n
<\/p>\n
The combination of milk, cream and yolk results in a creamy dessert, rich in calcium and high-quality protein\u2014ideal 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. <\/span><\/p>\n <\/p>\n
It\u2019s a very versatile cream: serve it as is, with seasonal fruit, over a thin sponge cake, or layered in small glasses with crunchy biscuit\u2014easy 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\u2014ready to become one of those desserts you\u2019ll repeat every year. <\/span><\/p>\n
<\/p>\n<\/div><\/div><\/div>
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<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"
A different kind of dessert: aromatic, delicate, and with a spoon-soft texture.<\/p>\n","protected":false},"featured_media":2799,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-2800","recetas","type-recetas","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\n
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