Ingredients:
- 3/4-1 cup sugar (depending how sweet or tart you like your curd
- 1/2 cup lemon juice
- 6 large egg yolks
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (10 tablespoons), cut into 1/2-inch pieces
- 1/4 c food grade lavender
Directions:
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- Mix the sugar, lemon juice, lavender and egg yolks in a heavy bottom saucepan.
- Cook on low to medium to begin, stirring constantly from the bottom to make sure the yolks are heating slowly and evenly. Turn the heat up to medium/high, continuing to stir from the bottom constantly.
- After about 15 minutes, the curd will start thickening. Once the curd thickly coats a spoon, remove from heat and stir in the half cup of chopped up butter until melted.
- Strain out all the lavender and any lumps from the eggs. Pour right into your crepe or put into a jar to cool. Refrigerate and use for up to two weeks.
Kate Bryan, owner of Seven Swans Creperie, provided this recipe.
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