Metric:
200ml Single Cream
200ml Double Cream
200ml Semi Skimmed Milk
7 Egg Yolks
30gr Caster Sugar
30gr Demerara Sugar
10gr Vanilla or 2 Vanilla Pods
1 Bunch of Lavender Flowers
Lavender Crème Brûlée Recipe
Recipes > French Recipes > French Dessert Recipes > French Crème Brûlée Recipes
TRADITIONAL FRENCH RECIPE: a good restaurant cannot Not serve Creme Brûlée. But this is a problem of the past, because you won't need to go to any restaurant for this. Mainly because Lavender Creme Brûlée is unheard of.
A good Crème Brûlée recipe requires a little bit of work. But don't despear, because making Crème Brûlée it is harder said than done. And you will have to make it from scratch.
Skill Level:  |
Time: 20 Minutes |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 150C / 300F and warm the small ovenproof ramekins in a baking tin.
02 - Pour the Cream and Milk into a small pan and cut the Vanilla Pod in half lengthways.
03 - Put the seeds and the Lavender into a pan with the Cream.
04 - Bring to the boil over a medium-low heat.
05 - Meanwhile, combine Yolks and Caster Sugar into a heatproof bowl and stir until smooth and well mixed.
06 - Back to the Cream, left at Direction N. 04: when the Cream begins to boil, remove the Vanilla Pod and most of the flowers using a small sieve, and pour the Cream on to the Yolk and Sugar mixture, stirring constantly.
07 - Divide the Mixture between the ramekins and pour cold water into the tin until it comes two-thirds of the way up the ramekins.
08 - Bake for about 40 minutes until the Custard is set.
09 - Cool and then chill until cold.
10 - Top the cold Brulees with Demerara Sugar.
11 - Using a blowtorch or hot grill, caramelise the tops.
12 - Sprinkle some Lavender flowers. Serve.
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