Sweetmeadow Custard with Honey-Glazed Pears
Custard: 3 ¾ cups milk ½ tsp salt 1 tiny pinch lavender buds ¼ tsp dried mint leaves 1/8 tsp dried chamomile flowers 1/3 cup honey ¼ cup + 1 tsp cornstarch 3 egg yolks 1 ½ tsp vanilla extract 1 ½ Tbsp butter
Combine 3 cups milk, salt, and honey in a saucepan over med-high heat. Grind the lavender, mint, and chamomile into powder and stir into the milk.
In a separate bowl, whisk the cornstarch into the remaining milk. Add egg yolks and mix well.
When milk comes to a boil, remove from heat and stir in the cornstarch mixture. Keep stirring as the mixture begins to thicken. Return to heat and cook for 1-2 minutes, stirring occasionally. Remove from heat and stir in butter and vanilla. It will continue to thicken as it cools.
Pears: 2 pears 1/3 cup honey ½ tsp ground ginger ½ tsp pure vanilla extract
Arrange an oven rack about 5 inches from the broiler and heat the broiler on high. Line a rimmed baking sheet with foil.
Cut the pears in half lengthwise and scoop out the core and seeds. Arrange the pear halves, cut side up, on the prepared baking sheet.
In a small bowl, stir the honey, ginger, and vanilla. Spoon evenly into each pear half.
Broil the pears, rotating the pan once, until bubbling and caramelized, about 5 minutes.
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