Lavendar Creme Brulee
|April 25, 2008||Posted by Lauren Keating under Desserts, French|
This Lavender Creme Brûlée is part of a floral-themed picnic for Foodbuzz’s April 2010 24, 24, 24 event. For more information, click here.
Lavender Creme Brûlée
The addition of lavender adds a subtle but inviting floral flavor to this classic creme brûlée. It’s topped with caramelized vanilla sugar, which was made by storing granulated sugar in an airtight container with a vanilla bean pod for several days.
- 1.5 cups whipping cream
- 2 Tbs dried lavender
- 3 egg yolks
- 1/4 tsp vanilla extract
- 1/4 cup white sugar
- 2 Tbs vanilla sugar
Add the cream and lavender to a small saucepan and bring to a simmer. Meanwhile, whisk together the egg yolks and white sugar until the mixture is pale yellow and forms a thick ribbon when the whisk is lifted from the bowl. Slowly stir a little bit of the cream into the yolk mixture to raise the temperature. Then add the yolk mixture into the cream. Cook over low heat, stirring constantly, until the mixture thickens like a custard and coats the back of a spoon. Stir in the vanilla. Divine between four individual ramekins and chill thoroughly. Sprinkle the tops with the vanilla sugar and caramelize using a kitchen torch or by placing under the broiler for a few seconds.