Lavender Creme Brulee (Ww)
- Reviews 2
Ready In: 50 mins
Serves: 4
Ingredients
- 2 cups low-fat milk
- 1 tablespoon ginger, chopped and peeled
- 4 teaspoons lavender buds (or 2 tsp dried lavender buds)
- 1⁄3 cup sugar
- 1 egg
- 3 egg yolks
- 4 teaspoons sugar
Directions
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat bring milk, ginger and lavender to a boil. Remover from heat and cover and let steep for 10 minutes. Pour mixture through a sieve over a bowl, pressing on the solids. Discard solids.
- In a bowl whisk together 1/3 cup sugar and egg and yolks for 1 minute.
- Slowly whisk in hot milk mixture until blended.
- Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan. Add enough boiling water to come halfway up sides of custard cups.
- Bake for 35-45 minutes.
- Transfer custard cups to rack and cool completely.
- Chill covered until set (at least 4 hours but can make these ahead and refrigerate for up to 3 days).
- To serve and make topping; preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan. Broil for 2-5 mintues (5 inches from heat). Remove from oven and let stand a few minutes before serving. Sprinkle with fresh lavender if desired.
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