Lavender Creme Brulee (Ww)

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a saucepan over medium heat bring milk, ginger and lavender to a boil. Remover from heat and cover and let steep for 10 minutes. Pour mixture through a sieve over a bowl, pressing on the solids. Discard solids.

3. 3

   In a bowl whisk together 1/3 cup sugar and egg and yolks for 1 minute.

4. 4

   Slowly whisk in hot milk mixture until blended.

5. 5

   Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan. Add enough boiling water to come halfway up sides of custard cups.

6. 6

   Bake for 35-45 minutes.

7. 7

   Transfer custard cups to rack and cool completely.

8. 8

   Chill covered until set (at least 4 hours but can make these ahead and refrigerate for up to 3 days).

9. 9

   To serve and make topping; preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan. Broil for 2-5 mintues (5 inches from heat). Remove from oven and let stand a few minutes before serving. Sprinkle with fresh lavender if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.