Lavender Crème Brûlée
Lavender crème brûlée is a delicate, fragrant dessert where the softness of the cream meets the floral notes of lavender.
A Provençal touch for a truly unique indulgence.
Lavender Crème Brûlée
Lavender crème brûlée is a delicate, fragrant dessert where the softness of the cream meets the floral notes of lavender.
A Provençal touch for a truly unique indulgence.
Serves 4-6
Ingredients
- Full-fat liquid cream: 40 cl
- Semi-skimmed milk: 40 cl
- Caster sugar: 100 g
- Brown sugar: 50 g
- Egg yolks: 8
- Dried lavender flowers: 15 g
Serves 4-6
Cooking Time
Bake for 45 minutes at 265°F. (preheat the oven beforehand).
Preparation
- Bring the cream, milk and lavender flowers to the boil in a saucepan.
- In a bowl, mix the egg yolks with the caster sugar until the mixture turns pale.
- Pour the strained cream/milk mixture over the eggs, mix well and fill the verrines.
- Place in the preheated oven, on the middle rack, for 45 minutes.
- Leave to cool. Just before serving, sprinkle with brown sugar and caramelize with a blowtorch.
- Tip: you can replace the lavender flowers with fresh thyme, served with a few crushed raspberries blended with a drizzle of lemon juice.
