Lavender Creme Brulee
- Reviews 1
Ready In: 5 hrs 20 mins
Serves: 4
Ingredients
- 2 cups heavy cream
- 3 sprigs fresh lavender flowers, chopped (or @ 1 1/2 teaspoons dried lavender, or to taste)
- 6 egg yolks
- 1⁄3 cup sugar, plus
- more sugar, for sprinkling tops of custards
Directions
- Preheat oven to 300 degrees.
- In a saucepan, heat cream and lavender flowers over very low heat until warm.
- Remove from heat and let stand for one hour.
- Reheat before proceeding.
- In a bowl, whisk egg yolks and 1/3 cup sugar, and add 1 cup warm cream.
- Add remaining cream and whisk until mixed thoroughly.
- Strain and pour into 4-inch ramekins.
- Place ramekins in a large roasting pan and pour enough hot water into pan to come halfway up sides of ramekins.
- Cover pan with foil and carefully transfer pan to oven.
- Bake custards for 45 to 50 minutes.
- Cool, then chill several hours.
- When ready to serve, sprinkle about 2 teaspoons of sugar on top of each custard.
- Use a hand-held torch to melt the sugar or place the custards 6 inches below a broiler for 4 to 6 minutes, until sugar bubbles and turns golden brown.
- Refrigerate briefly, then serve.
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