Lavender Lemon Creme Brulee
The fragrant lavender and tangy lemon turn this lemon lavender custard into an expensive evening dessert! Includes tips and tricks for cooking restaurant-quality custard .
INGREDIENTS
3/4 cup heavy light whipping cream
4 tbsp sugar plus 4 tsp, divided
2 teaspoons of dried lavender
2 teaspoons grated lemon peel
2 large egg yolks, temperature
1/4 teaspoon vanilla
1/4 teaspoon salt
Fresh berries for garnish
INSTRUCTIONS
1.Preheat oven to 325F. Place two 8-ounce ramekins in an 8 × 8 skillet. Set aside.
2.Place the cream, 2 tablespoons of sugar, lavender and lemon peel during a small saucepan. Heat over medium heat until the cream is barely smoky. Remove from heat and let stand quarter-hour to infuse the lavender and lemon peel .
3.In a medium bowl, beat 2 tablespoons of sugar with the egg yolks until smooth and thickened. Very slowly, start adding to the recent cream mixture, 1/4 cup at a time, stirring constantly to melt the egg yolks.
4.After all the cream has been added and therefore the mixture is smooth, sieve it through a fine mesh sieve, removing the lavender peel and lemon peel . Divide the cream mixture between the prepared ramekins, filling them about 3/4 full.
5.Bring a pot of water to a boil then pour very carefully into pan on the side to form a double pan for the custard , being careful to not splash the ramekins.
6.Transfer the skillet to the oven and bake the crèmes brûlées at 325F 35-40 minutes. When done, the custard are going to be stirred lightly and can begin if you touch it lightly. Once cool enough to handle, remove the custard from the water bath and funky to temperature on a wire cooling rack. Transfer to the refrigerator and let cool 3 to 4 hours until completely cool.
7.When able to serve, remove the custard from the refrigerator and sprinkle the remaining 2 teaspoons of sugar on each. Use a cooking torch OR broil setting to caramelize the sugar until it forms a tough golden crust. Let it cool for five minutes, then serve the custard with fresh berries on top. Enjoy!
