This unusual custard pie blends Mexican sensibilities with Northern California flair for a sophisticated, surprising and delightful result, says cookbook author Rogelio Garcia in his new cookbook, “ Convivir: Modern Mexican Cuisine in California’s Wine Country ” (Cameron + Company, $50). The wine country chef — who helms the Michelin-starred Auro in Calistoga — drew inspiration from the Capay Valley’s Cache Creek Lavender Farm, where he sources dried culinary lavender. The lavender flan filling is paired with an unusual crust, a Mexican version of the French pâte sucrée.
“It’s as pretty as it is flavorful,” he writes. Serves 8-10 For the lavender-scented custard: 11⁄2 cups (360 ml) whole milk 1/2 teaspoon dried lavender or 1 fresh lavender sprig 1/2 cup (120 ml) canned sweetened condensed milk 1 cup (240 ml) heavy cream 1 vanilla bean, slit in half lengthwise and seeds scraped 4 egg yolks 2 whole eggs 1/4 cup (50 g) granulated sugar For the masa sucrée dough: 3/4 cup (95 g) all-purpose flour 3/4 cup (90 g) yellow or white masa harina, preferably Masienda brand 2 tablespoons dark brown sugar 1/8 teaspoon kosher salt 1/2 cup (115 g) very cold unsalted butter, thinly sliced or grated 3 to 4 tablespoons (45 to 60 ml) ice cold water Whipped cream and dulce de leche, for serving A day before you want to make the pie, in a medium bowl, combine the milk, lavender, sweetened condensed milk, heavy cream, vanilla bean pod and seeds, egg yolks, whole eggs and th.