Preparation

Infuse 5 g of lavender flowers in 1/2 litre of milk, then add 100 g of sugar and boil, then let cool.

Then whip 3 egg yolks and one egg white and pour them, while stirring, into the cooled and filtered milk. Fill small jars and set by cooking in a bain-marie. Serve with a coating of acacia honey.

Practical info

This recipe is extracted from the Route de la Lavande website which is a part of the one of the Grande Traversée des Alpes.