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Lavender creme brulee
Crème brûlée à la lavande
A Recipe From: Provence
A delicious twist on the old classic.

Skill Level: Average
Serves: 6

Directions
Preheat oven to 300ºF. Butter six ramekins and set them into a glass baking dish. Pour cream and lavender flowers into a heavy saucepan and bring to a simmer over medium heat. Set aside and let the lavender infuse for 10 minutes. Strain cream. In a large bowl, whisk the egg yolks and 1/2 cup sugar until pale and creamy. Slowly add cream to the egg mixture and blend well. Pour custard mixture into the ramekins. Bring hot water to a simmer and pour into the baking dish so that the water level reaches half way up to the ramekins. Bake for about 60 minutes, until the edges of the custard are set and the center still jiggles when shaken. Carefully remove ramekins from their water bath and refrigerate at least two hours. When ready to serve, sprinkle remaining sugar over each ramekin. Use a torch to melt the sugar or set the ramekins under the broiler for a few minutes until the sugar bubbles and caramelizes. Refrigerate 15 minutes before serving.

Sylvaine's tips
Make sure you use food-grade lavender: it's the same plant as the ones used in the perfume industry but it hasn't been treated with pesticides...

Recipe Contributed By
Joie de Vivre

Recipe Category: Desserts


Ingredients
1 tbsp butter, softened
4 cups whipping cream
1 tbsp dried lavender flowers Available Online
8 egg yolks
3/4 cup sugar, divided




Items Available For This Recipe


Le Chatelard culinary lavender 2.1 oz Kraft bag

$10.95    ( Item: #3035)



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