Lavender and vanilla custard pudding with rhubarb

This recipe for lavender and vanilla custard pudding with rhubarb stands out for its subtle complexity and smart layering of flavor and texture.

The custard itself is infused with culinary lavender, offering a delicate floral note that never overpowers thanks to the grounding warmth of vanilla. Paired with tart roasted rhubarb, it strikes the perfect balance between sweet and sharp.

The individual portions make it an ideal spring recipe for entertaining, while the gentle baking method ensures a silky, just-set texture. And because it can be made ahead, it takes the pressure off during a busy family lunch. The optional brûléed sugar topping adds a final flourish. Perfect as part of an Easter menu, we think.

Ingredients

• Serves 6
• 1½ lbs rhubarb, cut into 1-inch pieces
• 1¼ cups superfine sugar (caster sugar), divided
• Zest and juice of ½ orange
• 2⅓ cups whole milk
• 5 tablespoons heavy cream
• ½ teaspoon culinary lavender flowers
• ¼ teaspoon vanilla paste or extract
• 1 egg
• 4 egg yolks
• Powdered sugar, for serving

The Homes & Gardens Method

1. Cook the rhubarb. Preheat the oven to 400°F. In an oven-safe dish, mix the rhubarb with ¾ cup of the sugar, the orange zest, and juice.

2. Bake for 16–18 minutes, until the rhubarb begins to soften. Let cool, then strain, reserving the cooking liquid (great stirred into yogurt or cocktails). Reduce oven temperature to 320°F.

3. Next, make the custard. In a saucepan, gently heat the milk and cream with the lavender and vanilla over low heat until almost boiling. Remove from heat and let steep for five minutes.

4. In a bowl, whisk the egg, egg yolks, and remaining ½ cup sugar. Slowly pour in the warm milk mixture, whisking constantly. Strain the custard into a jug.

5. Finally, assemble and bake. Place six ramekins (about ⅔ cup capacity each; this set of six ramekins from Amazon is perfect) in a deep roasting pan. Divide the rhubarb evenly among them, then pour in the custard.

6. Fill the roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake for 25–30 minutes, until just set but still slightly wobbly in the center.

7. Remove from oven, cool completely, and chill if desired.

8. To serve, dust with powdered sugar, or caramelize a thin sugar layer on top with a blowtorch for a golden finish.

Looking for more ideas to round out your Easter table? From vibrant sides to show-stopping mains and refreshing spring cocktails, you can explore our full collection of Easter recipes for fresh inspiration and effortless entertaining, but this lemon cheesecake tart gets our vote for another choice dessert...