Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Milk
6 tb Sugar
3 Eggs; slightly beaten
1 1/2 ts Almond extract
1/3 c Flour; sifted
2 tb Butter; melted
1 tb English lavender blossoms
1 lb Granny Smith apples; peeled,
. cored thinly sliced
. (4 to 5 apples)
Whipped cream for garnish

In a blender or using a wire whisk, blend the milk, sugar, eggs,
almond extract, flour, butter and lavender blossoms. Set aside.

Heavily butter a 8x8-inch glass baking dish. Layer with apple
slices. Top with the egg and milk mixture. Set the dish inside a
water bath made with a larger baking pan filled with 2 inches of
water.

Bake at 400øF until the custard sets, about 55 to 60 minutes. If the
water evaporates during baking, add a little more to the pan. Serve
the custard in the baking dish, warm or at room temperature. Top
with whipped cream.

** Washington Times - Food section - 26 July 1995 ** Posted by The
WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-17-95

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