LAVENDER CREME BRULEE

Creme Brûlée is one of my favorite desserts. It is quite simple to make and is always a hit. I’m always looking to make different variation from the classic vanilla bean. I’ve tried  many other flavors like Coffee, Coconut Rum and for this Thanksgiving I made Pumpkin Creme Brûlée. Lavender Creme Brûlée was next on my list, all I had to do was find the lavender. I went to World Market and searched in the spices aisle, there it was right next to the Chamomile.

The lavender gives this classic French dessert a special twist. To obtain the lavender flavor the lavender is steeped in the cream base. You can select the intensity of the lavender flavor by deciding the time the lavender is left to infuse in the cream base. The longer the lavender is left in the cream base the more pronounced the lavender flavor will be. Using the lavender in this dessert has made me excited to experiment with this new ingredient. Lavender Panna Cotta and Lavender Ice Cream might be next!


Serves 6-8

Ingredients

3 cups of heavy cream

5 eggs yolk

1/2 cup of granulated sugar divided in half

1 teaspoon of vanilla extract

1 tablespoons dried culinary lavender 

Directions

1. Preheat oven to 350 degrees.

2. In a saucepan bring the cream and 1 tablespoon of lavender flowers to under a boil. 

3. Mix egg yolks and 1/4 cup of sugar in a bowl.

4. Temper the egg yolks by adding cream mixture slowly will mixing with a whisk. 

5. Divide into ramekins. Place ramekins baking pan and fill with water to reach halfway up the ramekins. Place in oven.

6. Bake for 25 - 30 minutes until top is firm. Remove ramekins from the water bath. Allow  to cool and then place in the refrigerator for at least 3 hours to set. 

7. Before serving sprinkle each ramekin with 1 tablespoon of sugar. 

8. Torch until sugar is golden brown. Serve and enjoy!