Lavender Crème Brûlée
60% автентично · French-inspired
A fragrant twist on the classic, infusing the custard with delicate floral notes of lavender for an elegant dessert.
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Съставки
- Heavy cream2 cups
- Egg yolks5 large
- Granulated sugar1/2 cup + for topping
- Dried culinary lavender buds1 tablespoon
- Saltpinch
Стъпки
- 1
Preheat oven to 325°F (160°C).
- 2
In a saucepan, heat heavy cream and lavender buds until just simmering. Remove from heat, cover, and let steep for 20 minutes.
- 3
Strain the cream to remove lavender buds. Return cream to saucepan.
- 4
In a separate bowl, whisk together egg yolks and 1/2 cup sugar until pale. Remove lavender from cream.
- 5
Gradually temper the egg yolks with the warm cream. Return mixture to saucepan.
- 6
Cook over low heat, stirring constantly, until custard coats the back of a spoon. Do not boil.
- 7
Strain custard into a clean bowl. Pour into four ramekins.
- 8
Place ramekins in a baking dish with hot water halfway up the sides.
- 9
Bake for 30-40 minutes until set but slightly wobbly.
- 10
Cool completely and chill for at least 2 hours.
- 11
Sprinkle sugar over each custard and caramelize with a torch. Garnish with a few lavender buds if desired.
