Flan with lavender

Directions

1. 1
   Combine milk, 1/4 cup sugar, and lavender in a heavy-bottomed pot.
2. 2
   Scald the milk and let stand for 30 to 60 minutes.
3. 3
   Strain out lavender.
4. 4
   In a mixer, combine the eggs and 1/4 cup sugar and beat until the mixture turns light yellow, approximately 2 minutes.
5. 5
   Reheat milk to approximately 160 degrees and pour about 1/4 cup into egg mixture while stirring.
6. 6
   Add another 1/4 cup of the hot milk and continue stirring.
7. 7
   Now, pour egg mixture back into the pot.
8. 8
   Heat mixture to 180 degrees or until the mixture completely coats the back of a wooden spoon.
9. 9
   To avoid scrambling the custard, quickly pour the mixture into a bowl sitting in ice.
10. 10
    Store the custard in an airtight container.
11. 11
    The mixture will hold for up to three days in the refrigerator.