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1
Preheat oven to 325F Lightly coat 8 (4-ounce) ramekins or shallow fluted dishes with butter and place in a shallow roasting pan; set aside.
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2
Bring cream and lavender to simmer in medium saucepan on medium heat.
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3
Remove from heat.
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4
Let stand 10 minutes then strain mixture through fine mesh strainer to get rid of the lavender 'lumps'.
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5
Beat egg yolks and 1/2 cup of the sugar in large bowl with wire whisk until pale yellow.
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6
Can you say Kitchen Aid?
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7
lol.
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8
Gradually whisk in cream mixture and then pour evenly into prepared ramekins.
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9
Carefully pour enough hot water into pan to come halfway up sides of ramekins.
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10
Bake 25 to 30 minutes or until custards are almost set in center.
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11
Let custards completely cool in the water bath before removing.
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12
Cover each custard with plastic wrap to avoid a film on top and refrigerate at least 4 hours or overnight.
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13
Sugar Crust: aka FIRE!
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14
lol -- Sprinkle 1 1/2 teaspoons of the remaining sugar evenly over each custard.
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15
Holding a hand-held torch 4 inches from the sugar, lightly brown the sugar using a slow even motion.
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16
Remove the flame just before desired degree of browning is reached, as the sugar will continue to brown for a few seconds.
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17
Refrigerate creme brulee 30 minutes before serving to allow topping to harden.
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18
Test Kitchen Tip: Sugar topping can also be browned under a broiler.
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19
Place custards on a baking sheet.
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20
Broil 6 inches from heat for 4 to 6 minutes or until sugar is melted and golden brown.
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21
Note: Try ~Rita~'s recipe#101039 for the step above!
