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Lavender & raspberry crème brûlée
- Serves
4
- Difficulty
Easy
By Eleanor Ford
Published 2024
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 2-3 teaspoons
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.
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