Flan with lavender

• 2 cups whole milk
• 1/2 cup sugar, divided
• 1 tablespoon lavender, fresh, roughly chopped (or 1 teaspoon dried, medium ground)
• 3 eggs
• 2 egg yolks
• 2/3 cup sugar
• 1/2 lemon, juiced

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

milk, sugar, lavender, eggs, egg yolks, sugar, lemon

Taken from www.foodrepublic.com/recipes/flan-recipe-with-lavender/ (may not work)