Lavender Brulee

1. 1

   Break the lavender flowers off their stems and put them in a saucepan; pour the cream into the pan, then slowly bring almost to a boil.

2. 2

   Remove from heat and let stand for 15 minutes for the flavor to develop.

3. 3

   Use a fork to mix the egg yolks and sugar in a bowl; reheat the cream, then gradually mix it into the yolks, stirring constantly.

4. 4

   Place 6 heatproof 6 ounce ramekins in a roasting pan and strain the custard into the dishes.

5. 5

   Pour warm water around the dishes to come halfway up the sides; bake in a preheated 350 oven for 20-25 minutes, until the custards are set with a slight softness at the center.

6. 6

   Leave the dishes to cool in the water, then lift them out and transfer to the refrigerator for 3-4 hours to chill well.

7. 7

   About 20-30 minutes before serving, sprinkle the custard tops with powdered sugar.

8. 8

   Caramelize with a blowtorch, then leave at room temperature; decorate with extra lavender stems, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.