The garden here in sardinia is full of heavenly scented Lavender. The big stone table where we usually eat our extended breakfast is surrounded by lavender and the smell accompanies our meal.
It was only a question of time till we started to think about ways to use this lavender.
My first attempt is this Creme brulé with lavender.
2 cups heavy cream
2 tablespoons dried lavender flowers
4 egg yolks
1/2 cup plus 8 teaspoons granulated sugar
1/2 teaspoon vanilla extract
Preheat oven to 325°F.
Combine the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes.
Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized bowl until well blended. Slowly add the cream mixture and whisk constantly until it is blended. Strain the mixture through a fine sieve then divide the mixture between 4 6-oz ramekins. ( you can also us one bigger but not to deep oven tray) Place the ramekins in a baking pan and add enough hot water come half way up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set, approximately 1 hour. Do not overbook or the custard will be “tough”. I suggest checking quite often, what you really don’t want is a flaky texture.
Let it cool.
If you like creme brulé and plan on doing this more than once I suggest you buy gas torch. This it the easiest way to make caramelize the sugar. Just sprinkle some sugar over the creme and heat till caramelized.
If you don’t have a gas torch you can try this but attention not to cook the whole creme again.
Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.
The garden here in sardinia is full of heavenly scented Lavender. The big stone table where we usually eat our extended breakfast is surrounded by lavender and the smell accompanies our meal.
It was only a question of time till we started to think about ways to use this lavender.
My first attempt is this Creme brulé with lavender.
Preheat oven to 325°F.
Combine the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes.
Whisk egg yolks, 1/2 cup sugar and the vanilla in a medium sized bowl until well blended. Slowly add the cream mixture and whisk constantly until it is blended. Strain the mixture through a fine sieve then divide the mixture between 4 6-oz ramekins. ( you can also us one bigger but not to deep oven tray) Place the ramekins in a baking pan and add enough hot water come half way up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set, approximately 1 hour. Do not overbook or the custard will be “tough”. I suggest checking quite often, what you really don’t want is a flaky texture.
Let it cool.
If you like creme brulé and plan on doing this more than once I suggest you buy gas torch. This it the easiest way to make caramelize the sugar. Just sprinkle some sugar over the creme and heat till caramelized.
If you don’t have a gas torch you can try this but attention not to cook the whole creme again.
Two hours before serving:
Preheat broiler. Sprinkle 2 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.