Poached Peaches With Lavender Custard

• 2 cups milk
• 1 tbsp dried lavender petals
• 4 None large egg yolks
• 1/2 cup sugar
• None None Poached Peaches
• 1 1/4 cup sugar
• 4 cups white wine or water
• 1 None vanilla pod, split lengthways
• 4 None fresh peaches

1. For the custard, combine milk and lavender petals in a small saucepan and stir over low heat, until warm. Whisk together egg yolks and sugar in a medium bowl, until light and creamy. Gradually whisk in warm milk mixture. Strain through a fine sieve into a clean saucepan. Stir over medium heat until mixture coats the back of a wooden spoon. Remove from heat and pour into a chilled bowl. Cover and refrigerate until cold.
2. Meanwhile, for the poached peaches, combine sugar, wine and vanilla pod in a medium saucepan. Stir over low heat until sugar has dissolved. Bring to a boil, then reduce heat and simmer. Lightly score skins of the peaches once. Place in the syrup and cover with a piece of crumpled parchment paper. Simmer 3-5 mins, rolling peaches continuously, until tender. Remove peaches with a slotted spoon. Boil syrup, uncovered, until reduced by one-third. Serve custard with warm or cooled peaches and a little of the syrup.

milk, petals, egg yolks, sugar, peaches, sugar, white wine, vanilla pod, peaches

Taken from recipes-plus.com/api/v2.0/recipes/24830 (may not work)