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Lavender & raspberry crème brûlée

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Whisper of Cardamom

By Eleanor Ford

Published 2024

  • About

Lavender in crème brûlée is a classic addition, conjuring summer in Provence. A light hand is best, as you want a waft of evocative herby-floral scent, not soapy intensity. Raspberries shelter beneath the blanket of custard and the crackling sugar shell, offering bursts of sharpness and contrast.

Ingredients

  • 500 ml (2 cups) double (heavy) cream
  • 2-3 teaspoons fresh lavender flowers

Method

Put the cream and lavender flowers in a small pan and heat slowly up to a simmer then set aside to infuse for half an hour. Strain and return to the pan.

Sit four small heatproof ramekins in a baking tin and put five raspberries in each. Heat the oven to 160°C/140°C fan (315°F)

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