Ingredients
Scale
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg whites
- 1/3 cup lemon juice
- ½ cup honey
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon dried lavender buds, divided
Instructions
-
Preheat oven to 350°F
- Place 8-inch round cake pan in a 13×9-inch baking dish. Fill outer dish with hot water to ½ inch depth.
- Heat sugar in small pan over medium heat, swirling from handle constantly until melted and golden brown; Pour into 8-inch mold. Remove 8-inch pan of water; working quickly, swirl melted sugar around bottom and sides of mold to coat. Return dish to water.
- Combine eggs, egg whites, lemon juice, honey, vanilla extract and salt in medium bowl. Add milk and 1/2 teaspoon lavender; mix well. Pour into prepared 8-inch cake pan.
- Bake for 45 minutes or until knife inserted near center comes out clean. Remove 8-inch cake pan from water. Cool on wire rack. Refrigerate overnight.
- To serve: run small spatula around edge of dish. Invert serving plate over mold. Turn over; shake gently to release.