Lavender Creme Brule Recipes

LAVENDER CREME BRULEE RECIPE

Steps:

• In a medium sauce pan and on a medium heat add heavy whipping cream and heat it up just until it's hot but not boiling. Remove from heat, add vanilla and lavender and set aside. Let lavender to infuse the cream for 30 minutes.
• Preheat the oven to 300 F.
• Meanwhile in a medium mixing bowl, whisk egg yolks with a sugar.
• Strain infused cream and discard the lavender. Add half of the cream mixture into the eggs and whisk until nice and smooth. Add the remaining cream and keep whisking until you have a smooth custard.
• Strain the custard back into the sauce pan or another clean bowl.
• Place prepared ramekins in a large high-sided baking pan and divide the custard between the ramekins.
• Carefully and slowly fill the pan with hot water halfway up the ramekins.
• Place the pan in the oven and cook for 50-60 minutes until slightly wobbly in the center. Remove creme brulee from the oven, let it cool completely and refrigerate for at least 2 hours.
• When ready to serve, sprinkle each ramekin with 1-2 tablespoons of sugar and heat with a small kitchen blowtorch until sugar caramelizes.
• *If you don't have a kitchen blowtorch, you can place your ramekins with the sprinkled sugar under the broiler for 3-4 minutes until sugar caramelizes.

AMAZING LAVENDER CRèME BRûLéE

Steps:

• To make the custard: Add the cream, lavender, vanilla, and salt to a heavy-bottomed 2-quart saucepan set over moderate heat. Stir occasionally with a wooden spoon or whisk. When the mixture begins to simmer (tiny bubbles will form around the edge of the pan), remove the pan from the heat and let the mixture sit at room temperature for at least 1 hour to allow the flavor of the lavender to steep into the cream. Or, to extract the maximum flavor, cool the mixture to room temperature, cover, and refrigerate overnight.
• Preheat the oven to 325°F with the rack in the center position. Reheat the infused cream to a bare simmer, stirring once or twice. In a large mixing bowl, whisk together the egg yolks and sugar until light yellow and slightly thickened. Pour in the hot cream, whisking to mix completely. Strain the custard through a fine sieve into a large measuring cup or spouted pitcher, and skim off any bubbles.
• Fill six 8-ounce ramekins or brûlée dishes almost to the top with the custard, and place them in a shallow roasting pan or heavy-duty rimmed baking sheet, so that the edges are not touching. Add hot water to come halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for 35 to 45 minutes (depending on the density of the ramekin or dish), or until the custards are set up and the tip of a sharp knife inserted in the center comes out clean.
• Transfer the ramekins to a wire rack to cool to room temperature, then refrigerate, uncovered, to cool completely.
• To make the topping: At least 30 minutes before serving, sprinkle the top of each custard with a generous amount of sugar. Using a kitchen blowtorch (available from a hardware or kitchenware store), melt the sugar by moving the flame slowly back and forth over the surface until the sugar bubbles and has liquefied. Return the brûlée to the refrigerator to allow the topping to harden (about 15 minutes).

LAVENDER CREME BRULEE

Steps:

• In a small saucepan, bring milk and cream to a boil, monitoring it closely so it doesn't boil over. Remove from the heat. Add lavender, and allow lavender to infuse the cream for one hour at room temperature. Strain mixture into a clean saucepan. Bring to a boil again and remove from heat. Preheat oven to 275°F. In a mixing bowl, whisk the yolks and granulated sugar until just combined. Temper the egg mixture by very slowly whisking a small amount of warm lavender cream into the eggs. Take your time with this step so that the yolks don't scramble. Once the egg mixture and cream are roughly the same temperature, whisk the remaining egg mixture into the cream. Divide custard among four 4-ounce ramekins. Place ramekins in a baking dish or roasting pan. Fill dish or pan with water so that water comes halfway up the sides of the ramekins and transfer to the oven rack. Bake for 25 to 35 minutes. During the last 10 minutes, check frequently for doneness: when fully baked, the crème brûlées will be firm and will wiggle just slightly when shaken. Remove ramekins from water bath and refrigerate until chilled, at least 2 hours. Before serving, sprinkle each dessert with 1 1/2 tablespoons turbinado sugar. If you own a propane torch, hold the torch about 8 inches from the custard's surface and flame the sugar into a golden brown, brittle curst. Alternatively, place ramekins under a preheated broiler and broil until sugar has caramelized, 1 to 3 minutes. Watch carefully: sugar turns from light brown to black quickly. Serve immediately.