Vanilla and Lavender Pudding

February 24, 2011
Vanilla and Lavender Pudding

Author Notes: This recipe combines my two favorite flavours into a silky, sumptuous desert. Enjoy!goodforbusiness

Serves: 6


  • 4 cups whole milk, divided (or 2 cups whole milk and 2 cups cream... use skim or 2% or your pudding will taste watery)
  • 1/2 teaspoon lavender buds, lightly crushed
  • 1 Vanilla pod
  • 3/4 cup sugar
  • 1 tablespoon corn starch
  • 1 pinch sea salt
  • 2 egg yolks
In This Recipe


  1. In a 2 or 3 quart saucepan, add 2 cups of milk, the lavender and the vanilla pod, split and seeds scraped into the milk. Warm over medium heat until the milk is hot but not boiling. Set aside to infuse for 30 minutes.
  2. In a medium bowl, whisk together the sugar, cornstarch and salt. In a separate bowl, whisk together the remaining 2 cups of milk and the yolks. Add yolk mixture to cornstarch mixture, whisking thoroughly to eliminate any lumps.
  3. Strain the warm milk mixture and discard the lavender and vanilla pod. Gradually whisk the vanilla and lavender infused milk into the rest of the ingredients before returning the pudding to the saucepan. Bring to a boil, and cook 2 minutes or until thick, whisking constantly.

More Great Recipes:
Pudding|Egg|Milk/Cream|Vanilla|Make Ahead|Easter|Mother's Day|Spring|Dessert

Reviews (5) Questions (1)

5 Reviews

JPyyyy July 22, 2013
I love the flavors of this pudding.. a perfect foil for fresh raspberries. I reduced the sugar by 1/3. Next time I'll reduce it by 1/2.
mrslarkin February 24, 2011
So glad to see this! I love lavender too!!
Sagegreen February 25, 2011
hardlikearmour February 24, 2011
I love lavender, and am glad to see a pudding recipe that includes it.
Author Comment
goodforbusiness February 24, 2011
Thanks! I'd put lavender in everything if I could. :)