Lavender Creme Brulee

1. 1

   Preheat oven to 190 C

2. 2

   Bring the cream and milk to a simmer, also infusing the lavender

3. 3

   Mix the eggs with half the sugar then slowly add the cream mixture through a fine sieve to the egg mixture

4. 4

   Pour into ramekins using a fine sieve to catch some scrambled cooked eggs and bake for 12 mins

5. 5

   Use the other half of the sugar and heat it up until it turns syrupy, turn the heat off, the residual heat will turn it into caramel

6. 6

   Use the other half of the sugar and heat it up until it turns syrupy, turn the heat off

7. 7

   Pour a tablespoon of caramel into each baked puddings then let it chill in the fridge for 3 hours or until ready to serve.

No nutritional information available.

No additional tips available.