Frances Bissell

Lavender Crème Brûlée

Preparation info

  • serves

    6

    • Difficulty

      Medium

Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

I hesitate to give this recipe, as I believe that the best crème brûlée is a plain one. A crème brûlée made with fruit is an abomination – the acid in the fruit turns the cream and the whole dish becomes like stodgy cheesecake instead of an ethereal cream, but infused creams do work and jasmine tea crème brûlée can be divine.

Ingredients

This Recipe uses Uncooked Eggs

  • 600 ml/1 pint double cream
  • 4 sprigs lavender<

Method

Bring the cream and lavender to the boil. Beat the egg yolks and caster sugar in a bowl set over hot water or in the top of a double boiler and pour the scalded cream onto the mixture, beating continuously. Heat the custard, stirring constantly until it thickens. Remove from the heat and stir until cool. Remove the lavender, pour the custard into ramekins and chill until set. Mix the Demerara s