Lavender and Orange Custard

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Step 1

Add vegan whole milk, lavender and lavender oil in saucepan. Cook on medium-low until the milk starts to bubble, about 10 minutes.

Step 2

Turn off heat and let lavender infuse for another 10 minutes.

Step 3

Strain out the lavender and let cool for 20 minutes.

Step 4

While milk is cooling, pre-heat the oven to 350°F.

Step 5

In a separate bowl, mix vegan egg with date syrup/unhoney, salt, vanilla bean powder, vanilla and orange extract until well combined.

Step 6

Once milk has cooled slowly add to the mixture, stirring constantly.

Step 7

Fill five 6oz ramekins with the custard, and place in deep baking dish.

Step 8

Pour hot water in baking dish until water reaches halfway up sides of ramekins.

Step 9

Place baking dish in the oven and bake for 30 minutes.

Step 10

The custard is done when it has just a very slight jiggle and the top shows some hints of darkness.

Step 11

Remove from oven, let cool completely.

Step 12

Store in the fridge overnight.

Step 13

Serve cold.