Lavender Crème Brulee
Recipe Source: AmaWaterways Connections
When in Rome, do as the Romans do-and when in France, savor créme brúlée, one of the quintessential French desserts. With a smooth, rich, creamy custard underneath a brittle, carmelized topping, this delectable treat has been enjoyed by the French since 1691.
Créme brúlée is traditionally flavored with vanilla but to give the classic dessert a bit of Provençal oomph, add culinary lavender which is just as delightfully sweet to taste and it is to breathe in. Lavender is a strong scent so a little goes a long way. Use lavender from your garden or purchase in the store, just make sure you are choosing culinary lavender as not all forms of the flower are edible.
INGREDIENTS
1 cup whole milk
6 egg yolks
1 ½ cups sugar
1 tsp. lavender
2 cups crème fraîche
⅔ cup raw sugar
DIRECTIONS
Boil the milk. Remove from heat and add lavender. Chill for 12 hours.
In a small mixing bowl, add egg yolks and whip them while incorporating the sugar until the mixture is nearly white.
Strain the chilled milk and place in a saucepan under low heat.
Add the crème fraîche slowly while whisking. Let sit for 45 minutes.
Rinse the ramequins with cold water. Don’t wipe dry.
Pour the cream into the ramequins and put them into a water bath with water to mid-height.
Place in a 350°F oven for 20 minutes. To serve sprinkle raw sugar on top of the crèmes and caramelize using a kitchen torch (or broil for 5 minutes).