Name: Lavender Crème Brûlée
Yield: serves 6
Ingredients: 600 ml/1 pint double cream; 4 sprigs lavender; 6 egg yolks; 2 tablespoons lavender crunch; 100 g/4 oz Demerara sugar; 50 g/2 oz caster sugar

Preparation info

serves
6

Difficulty
Medium

Appears in

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