Lavender Crème Brûlée
This Lavender Crème Brûlée recipe combines delicate floral notes with a rich and creamy custard base, creating a sophisticated dessert that is both elegant and indulgent. The subtle infusion of lavender adds a unique twist to the classic French dessert, making it a delightful treat for special occasions or when you want to impress your guests with a touch of floral sweetness. Finish off this luxurious dessert by caramelizing the sugar topping to create a crisp and flavorful contrast, adding an extra layer of decadence to this already exquisite dish.
— Constant Cookbook
Ingredients
- 2 1/2 cups light cream
- 4 to 6 lavender flowers, depending on size
- 6 egg yolks
- 1/3 cup superfine sugar
- 6 tsp. raw brown sugar
- Fresh lavender for garnish
Instructions
- Preheat an oven to 325°F.
- Pour the cream into a small saucepan, add the lavender flowers and heat gently for 2 to 3 minutes, but do not boil. Remove from the heat and allow to infuse for 30 minutes.
- In a bowl, whisk together the egg yolks and superfine sugar until smooth. Take the lavender out of the cream with a slotted spoon and then reheat the cream, bringing it almost to a boil. Gradually stir the hot cream into the egg yolk mixture and then strain into a bowl or back into the saucepan. Pour into 6 individual ovenproof ramekins or shallow dishes, cover the tops with aluminum foil and place them in a roasting pan. Pour in enough cold water to come halfway up the sides of the ramekins and bake until just set, 25 to 30 minutes.
- Remove the ramekins from the roasting pan and let cool at room temperature, then refrigerate for at least 4 hours or up to overnight.
- Preheat a broiler. Sprinkle the raw brown sugar over the tops of the custards and broil until the sugar has caramelized, 3 to 5 minutes. Alternatively, use a kitchen torch to caramelize the sugar according to the manufacturer's instructions. Chill and serve garnished with fresh lavender within 30 minutes. Serves 6.
- Adapted from <i>Easter: Food and Entertaining</i> (Hamlyn, 2003).
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