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Almond Custard Pie with Lavender Syrup

Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Resting Time 30 minutes
Total Time 2 hours 5 minutes
Author Eva Kosmas Flores

Ingredients

Lavender Syrup

  • 1 Cup Sugar
  • 1/2 Cup Water
  • 2 Teaspoons Dried Lavender

Almond Custard Filling

  • 8 Egg Yolks
  • 4 Eggs whisked
  • 3 Cups Whole Milk
  • 1 and 1/2 Cups Sugar
  • 1 Cup Plus 2 Tablespoons Semolina
  • 2 Tablespoons Butter
  • 1 Teaspoon Powdered Sugar optional
  • 1 Teaspoon Dried Lavender optional
  • 3/4 Teaspoon Almond Extract
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Salt

Crust

  • 2 and 2/3 Cups Flour
  • 3/4 Cup Almond Flour/Meal
  • 1 Cup Butter cold and hard
  • 1/2 Cup Ice Water
  • 2 Teaspoons Sugar
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Cinnamon

Instructions

  1. Begin by making the lavender syrup. Bring the ingredients to a rolling boil, then reduce the heat and simmer for 20 minutes, stirring every few minutes. Then pour the syrup through a sieve and discard the lavender. Place the syrup in the refrigerator to cool until use.
  2. To make the crust, mix together all of the dry ingredients in a large bowl. Cut the butter into roughly pea-sized pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl and mix the dough together with your hands, kneading until everything is completely blended. Wrap the dough in plastic wrap and place it in the refrigerator until you roll it out later.
  3. Preheat the oven to 375 degrees. To make the custard, heat the milk in a large pan over low heat for 2 minutes. Add the semolina, sugar, butter, and salt and mix well. Continue to warm the mixture over low heat until it thickens, about 6 minutes, stirring constantly. Do not allow the mixture to come to a boil. In a separate bowl, mix together the eggs and egg yolks. Then mix 2 cups of the milk mixture into the egg mixture, about 1/4 cup at a time, whisking constantly. Then mix the egg mixture back into the milk mixture in the saucepan and continue to cook over low heat for 10 minutes, stirring constantly and still not allowing the mixture to come to a boil. Remove it from the heat, stir in the vanilla and almond extracts and set aside.
  4. Roll out the crust until it is about 1 cm thick and then place it in a well-greased and lightly floured 8-inch spring form cake pan, pressing it into the edges until secured. Pour in the custard and bake in the oven until the custard is set, about 1 hour.
  5. Immediately upon removing it from the oven, poke several small but deep slits in the top of the custard with a small knife (this is to help the custard absorb the syrup) and then pour half of the syrup over the pie. Allow the custard to soak up the syrup for 30 minutes, and reserve the remaining lavender syrup to drizzle over your other favorite treats. Toss together the dried lavender and powdered sugar and sprinkle it over the top of the pie as a garnish before serving.