Recipe: Lavender custard pie with masa sucrée crust

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:
1½ 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 the granulated sugar and whisk until all ingredients are well combined. Cover the bowl and refrigerate overnight.
On the day of, preheat the oven to 325 degrees.
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, masa harina, brown sugar and salt and mix for about 30 seconds, or until well combined. Add the butter and mix on medium speed until the mixture has a coarse sandy texture. Add 2 tablespoons of water, adding more water as needed, 1 tablespoon at a time, just until the dough comes together when pressed.
Transfer the dough to a lightly floured work surface and press into a disk. Roll out the dough into a 10- to 11-inch round about 1/4 inch thick.
Gently ease the dough round into a 9-inch pie pan, pressing the dough snugly into the bottom and sides of the pan. Trim the edges so they extend about 1/2 inch beyond the pan. Tuck the dough over itself to create a rim, then crimp with your fingers or a fork.
Place the pie in the oven, then pour the lavender custard through a fine-mesh sieve into the crust-lined pie pan. Bake until the custard is set, it jiggles slightly in the center when gently shaken, and the edges are light golden brown, about 1 hour.
Transfer the pie to a wire rack to cool completely, then transfer to the refrigerator to chill completely. Serve with whipped cream and dulce de leche.
— Courtesy Rogelio Garcia with Andréa Lawson Gray, “Convivir: Modern Mexican Cuisine in California’s Wine Country” (Cameron + Company, $50).