Lavender Creme Brulee

 

This makes 2 6 oz servings

Ingredients

•       1 cup Heavy Cream
•       1 Tablespoon culinary lavender buds
•        2 Egg Yolks
•        ¼ cup sifted Lavender Vanilla Sugar
•       1 teaspoon Vanilla Extract
•        ¼ cup Light Brown or white Sugar or as needed

Begin by heating the heavy cream in a saucepan over medium heat.

Add the lavender and let this mixture come to a slight simmer.

Do not let the cream boil

Let the heavy cream and lavender sit for 30 minutes then strain into another container with a spout. Such as a measuring cup

Preheat the oven to 320°F. Bring a kettle of water to a boil.

In a bowl, combine egg yolks, sifted sugar, and vanilla extract slowly pour cream

into the mixture as you whisk together.

Whisk together until the mixture is a consistent colour and the sugar has dissolved.

Divide the creme brulee mixture between individual ramekins.

Carefully set the ramekins in a larger baking pan, making sure they are spaced apart.

Place the pan in the oven. Carefully pour hot water into the outer pan so that it comes halfway up the sides

of the ramekins (do not let any water get into the ramekins).

Bake the creme brulee at 320 degrees F for 45 minutes to an hour Start checking the ramekins after 45minutes (it could take up to 1 1/2 hours total). They are done when a knife inserted in the middle comes out clean.

When cooked through, carefully remove the ramekins from the baking pan and place on a wire rack to cool for 15 minutes. Then, place the ramekins in the refrigerator and chill for 6 hours or overnight.

Sprinkle a thin, even layer of the brown sugar over the tops of each ramekin. Using a kitchen torch, melt the brown sugar until it just starts to bubble. If you do not have a kitchen torch, place the ramekins under a preheated broiler for 1-2 minutes or until the sugar is caramelized. (if using this version, you may wish to put in the fridge for a few minutes to cool down the brulee).

Serve immediately.