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Lavender Creme Brulee
From Creme Brulee a whitecap book.
Serves 6
10 -12 fresh or dried lavender flower stems
2 1/2 cups heavy cream
8 egg yolks
1/4 cup super fine sugar
3 tablespoons confectioner’s sugar, to finish
Break the lavender flowers off their stems and put them in a saucepan. Pour the cream into the pan, then slowly bring almost to a boil. Remove from the heat and allow to stand for 15 minutes for the flavor to develop.
Use a fork to mix the egg yolks and sugar in a bowl. Reheat the cream, then gradually mix it into the yolks, stirring continuously.
Place 6 heatproof ramekins in a roasting pan and strain the custard into the dishes. Pour warm water around the dishes to come halfway up the sides and bake in a preheated oven at 350 F for 20 – 25 minutes, until the custards are set with a slight softness at the center.
Leave the dishes to cool in the water, then lift them out and transfer to the refrigerator for 3 – 4 hours to chill well. About 20 – 30 minutes before serving, sprinkle the custard tops with confectioner’s sugar. Caramelize with a blowtorch, then leave at room temp. Decorate with extra lavender.
Using your spoon “crack” the top open and enjoy!
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Lavender