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Ingredients Jump to Instructions ↓

  1. 2 1/4 cups heavy cream

  2. 3/4 cup milk

  3. 3 to 4 lavender sprigs or 1 1/2 tablespoons dried lavender, plus lavender blossoms for garnish

  4. 8 egg yolks

  5. 1/2 cup sugar plus about 4 tablespoons sugar for sprinkling

  6. 2 tablespoons wildflower honey

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F. Place the cream and milk in a saucepan and add the lavender. Bring to a boil and turn off the heat. Let the lavender stems steep for about 15 minutes or until the milk has a lavender flavor. (For a stronger flavor, allow to steep longer.) Meanwhile, beat the egg yolks, the 1/2 cup sugar, and the honey until smooth. Whisk into the lavender-cream mixture. Strain through a fine-mesh sieve and skim off any foam. Refrigerate for at least 4 hours. Pour the mixture into 6 ramekins or crème brûleé dishes. Set the ramekins in a baking dish and add enough hot water to reach halfway up the sides of the ramekins. Cover the baking dish with foil and place in the oven. Bake for 40 minutes or until set. (Test for doneness by jiggling the ramekins.) Remove the baking dish from the oven and allow the ramekins to cool in the water bath for 5 minutes. Refrigerate for a few hours or overnight. Before serving, sprinkle the tops with a thin layer of sugar and caramelize with a small torch or under a broiler set on high. Garnish each crème brûleé with lavender blossoms. Beverage pairing: Late-harvest Viognier.

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