Lavender Crème Brûlée

4 c Heavy Cream

1 Tbsp Culinary Lavender
 8 Egg Yolks

3/4 c Sugar, divided

Preheat oven to 300°F. Butter 6 custard cups and set into a glass baking dish. In a large, heavy saucepan, heat cream and Lavender flowers just to a simmer over medium heat. Remove from heat and allow Lavender flowers to infuse with cream for 20 minutes. Strain and discard Lavender flowers. In a large bowl, whisk together the egg yolks and 1/2 the sugar until light and creamy. Slowly add strained cream to the egg mixture, blending well. Divide custard mixture among the cups.

Bring the water for the bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Lavender Crème Brûlée
(continued from front)

Bake 60 minutes or until set around the edges and loose in the center. Begin checking at a half hour and check back regularly. Remove from the oven when the center of the custard is just set. When the water bath is cool, remove cups and refrigerate at least 2 hours or up to 2 days. Mix 1 teaspoon Lavender flowers with remaining sugar. When ready to serve, sprinkle 1 teaspoon of Lavender and sugar over each crème brûlée. Place crème brûlées 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate crème brûlées at least 10 minutes before serving.

Makes 6 to 8 servings (depending on size of custard cups).
Sonoma Lavender

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