Creme Brulee With Lavender Flowers

1. 1

   Heat the heavy cream with the sugar in a medium saucepan to 90C, stir to dissolve the sugar, then add the lavender flowers to infuse for approximately 10 minutes.

2. 2

   Preheat the oven to 120C.

3. 3

   Add the egg yolks to the warm milk, stirring carefully, then filter the mixture with a fine sieve and fill 4 individual oven-safe porcelain bowls.

4. 4

   Place the bowls in a baking pan with very hot water and bake for approximately 30 minutes.

5. 5

   Remove the bowls from the oven and from the baking pan, let the creme brulee cool slightly then refrigerate it for at least 2 hours, it must be well chilled.

6. 6

   Sprinkle the top of the creme brulee with the raw sugar and use a pastry torch, or place the bowls under the broiler, to brown the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.