Crème Brûlée is an elegant and classic dessert. When I first tried it I remember thinking, how could only a few simple ingredients put together taste so good?
A touch of lavender adds an aromatic hint of spring to the brulee and complements the vanilla flavours. When cooking with lavender only a small amount is needed, and always make sure you use a variety suitable for cooking. Boutiques are usually the best when searching for smaller bunches.
If you don’t have a blowtorch for caramelizing the top you can use your grill to create the desired effect. Remember to cook the brulees on a low heat until the centre of the brulee is moving slightly when gently moving the trey.
Vanilla Lavender Crème Brûlée Recipe
Course: DessertCuisine: French, British, SpanishDifficulty: Medium2
servings15
minutes45
minutes1
hourCrème Brûlée is an elegant and classic dessert.
Ingredients
500 ml double cream
1 vanilla pod split in two
100 g castor sugar
6 egg yolks
1 tsp of lavender petals
Directions
- Preheat your oven to 150 degrees Celsius.
- Pour the cream into a saucepan and add the vanilla pod and lavender.
- Bring the cream to a boil, then reduce the heat and simmer gently for 5 minutes.
- In a separate bowl whisk the egg yolks and sugar until the mixture is light and fluffy.
- Remove the cream from the stove and pour slowly over the egg mixture whilst continually stirring to prevent cooking the egg yolks.
- Strain the mixture into a large jug.
- Place the ramekins or small heat-proof bowls onto a large tray and fill the tray two-thirds with water. Pour the brulee mixture into the ramekins.
- Carefully place the tray into the oven and bake for 45 minutes until just set. They should be slightly wobbly in the centre. Remove from the oven and set aside to chill.
- Before serving sprinkle granulated sugar over the surface of the brulee. Using a blowtorch slowly caramelize the sugar until set solid.
- Alternatively place on a small tray and slowly caramelize the sugar under a hot grill. Enjoy.
