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Lovely Lavender Creme Brulee

Yes you can eat it!  it’s really tasty too!!
Lavender is a fun ingredient to work with,
its in that jar everyone has in their spice drawer Herbs De Provence and no one knows what to put it in…..at least in my family

This is another one anyone can do that seems like such a difficult dessert and it just isn’t.
A few steps, 1 pot, 1 bowl, a few ramikins and some very simple ingredients and you have another WOW! to share.
Before I start let me tell you…. most meals & desserts are not hard to make,
don’t be afraid to try something new and always know you can substitute a lot of things
so you don’t HAVE to do everything exactly and just throw a little love into it and you will be surprised what you can do.
For example with this recipe if you do not want to use lavender just leave it out,
if you don’t have vanilla beans just use vanilla extract,
if you don’t have a food torch use the broiler & if you don’t have ramekins use small oven safe bowls.

What you need: 6 ingredients
 3 egg yolks
2 c. heavy cream
1/4 sugar + a few Tbls
1 vanilla bean or 1 tsp vanilla extract
pinch salt
1 tsp dried lavender + extra for garnish or omit (just don’t call it lavender creme brulee)
What you do:
preheat oven to 325
In a sauce pan combine cream, vanilla bean (split and scrape seeds), salt and lavender
Heat on medium and simmer for 10 min to infuse the flavors of the vanilla & Lavender then remove from heat and cool.
While it is cooling, beat egg yolks with hand held blender (or a whisk and a very strong arm) until they lighten in color.
Slowly add in the sugar a few tlbs at a time until fully incorporated.
 Remove the vanilla bean from the cream, you can strain it but I like to leave the lavender flowers in but thats up to you.
At this point you need to temper the yolks. If you just added warm cream to the yolks they would scramble and that would be gross. It would taste good but look bad. Make sure the cream is cool or warm not hot.
About a table spoon at a time add the cream into the yolks while you have the mixer on a low speed until you have added about a 1/2 cup. Then it is safe to add remaining so you should have one bowl with everything in it. Pour mix into ramekins filling to just about the top maybe 1/8 or 1/4 inch down. You only need a little room for the sugar top so they can be as full as you like.
.place the ramekins in a baking dish that can hold about a 1/2 inch of water. Pour in water to fill about 1/2 way up the ramekins and put in preheated oven for 40 to 45 minutes. they will have a custard like consistency when they are done & will still jiggle in the middle but are not watery. Remove them and refrigerate  for a few hours. When you are ready to serve them sprinkle the tops with sugar. I like a good amount of hard top to crack so I do up to a tablespoon and brown with torch or put under broiler until all the sugar has melted and browned allow to sit for 5 min so it can harden and not burn your tung.


Try it please!. you will be surprised how easy it is!!

-T

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