Lavender Creme Brulee
"A deliciously fragrant custard, delicately enhanced with fresh lavender flowers. The perfect spring or summertime dessert, or anytime! Use fresh organic lavender from your garden (or storebought culinary lavender). Cook time includes one hour stand time and several hours chill time. From pastry chef Jack Fisher at Nine-Ten Restaurant in La Jolla, CA."
- Ready In:
- 5hrs 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 cups heavy cream
- 3 sprigs fresh lavender flowers, chopped (or @ 1 1/2 teaspoons dried lavender, or to taste)
- 6 egg yolks
- 1⁄3 cup sugar, plus
- more sugar, for sprinkling tops of custards
directions
- Preheat oven to 300 degrees.
- In a saucepan, heat cream and lavender flowers over very low heat until warm.
- Remove from heat and let stand for one hour.
- Reheat before proceeding.
- In a bowl, whisk egg yolks and 1/3 cup sugar, and add 1 cup warm cream.
- Add remaining cream and whisk until mixed thoroughly.
- Strain and pour into 4-inch ramekins.
- Place ramekins in a large roasting pan and pour enough hot water into pan to come halfway up sides of ramekins.
- Cover pan with foil and carefully transfer pan to oven.
- Bake custards for 45 to 50 minutes.
- Cool, then chill several hours.
- When ready to serve, sprinkle about 2 teaspoons of sugar on top of each custard.
- Use a hand-held torch to melt the sugar or place the custards 6 inches below a broiler for 4 to 6 minutes, until sugar bubbles and turns golden brown.
- Refrigerate briefly, then serve.
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Reviews
-
We really enjoyed this, it was different and so easy to make, Thanks. I used dried lavender, but next time will try with fresh.
RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
