AMAZING LAVENDER CRèME BRûLéE
Lavender has a magical way of transforming recipes & this crème brûlée is no exception. If you love the traditional Crème Brûlée or just love lavender then please try this! From "The Cape Cod Table" . Time to make doesn't inlcude time in fridge....
Provided by Um Safia
Categories Dessert
Time 1h15m
Yield 6 Crème Brûlée, 6 serving(s)
Number Of Ingredients 7
Steps:
- To make the custard: Add the cream, lavender, vanilla, and salt to a heavy-bottomed 2-quart saucepan set over moderate heat. Stir occasionally with a wooden spoon or whisk. When the mixture begins to simmer (tiny bubbles will form around the edge of the pan), remove the pan from the heat and let the mixture sit at room temperature for at least 1 hour to allow the flavor of the lavender to steep into the cream. Or, to extract the maximum flavor, cool the mixture to room temperature, cover, and refrigerate overnight.
- Preheat the oven to 325°F with the rack in the center position. Reheat the infused cream to a bare simmer, stirring once or twice. In a large mixing bowl, whisk together the egg yolks and sugar until light yellow and slightly thickened. Pour in the hot cream, whisking to mix completely. Strain the custard through a fine sieve into a large measuring cup or spouted pitcher, and skim off any bubbles.
- Fill six 8-ounce ramekins or brûlée dishes almost to the top with the custard, and place them in a shallow roasting pan or heavy-duty rimmed baking sheet, so that the edges are not touching. Add hot water to come halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for 35 to 45 minutes (depending on the density of the ramekin or dish), or until the custards are set up and the tip of a sharp knife inserted in the center comes out clean.
- Transfer the ramekins to a wire rack to cool to room temperature, then refrigerate, uncovered, to cool completely.
- To make the topping: At least 30 minutes before serving, sprinkle the top of each custard with a generous amount of sugar. Using a kitchen blowtorch (available from a hardware or kitchenware store), melt the sugar by moving the flame slowly back and forth over the surface until the sugar bubbles and has liquefied. Return the brûlée to the refrigerator to allow the topping to harden (about 15 minutes).
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King Arozious
[email protected]I'm allergic to lavender, so I can't try this recipe. But it looks delicious!
Sindh Star Rabnawaz Panhwar
[email protected]This recipe was a disaster! The crème brûlée never set properly and the sugar crust was burnt. I'm not sure what went wrong.
Namraj Ghalan
[email protected]The lavender crème brûlée was a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Thom Dann
[email protected]I've made this lavender crème brûlée several times now and it's always a hit! My friends and family love the unique flavor and the creamy texture. It's the perfect dessert for any occasion.
Sm Morshed
[email protected]I'm not sure about the lavender flavor in crème brûlée. It seems like an odd combination. But I'm always willing to try new things, so I might give this recipe a shot.
eslam isso
[email protected]This lavender crème brûlée looks absolutely stunning! The purple hue is so eye-catching. I bet it tastes as good as it looks.
Nemo Lama
[email protected]I love the idea of using lavender in crème brûlée. It's such a unique and elegant flavor. Can't wait to try this recipe!
Angel Osei Kye
[email protected]This recipe was easy to follow and the results were amazing! The crème brûlée was creamy and flavorful, and the lavender sugar crust was perfectly caramelized. My guests loved it!
Rose Akpan
[email protected]I've never been a huge fan of crème brûlée, but this lavender version changed my mind. The lavender flavor was so unique and delicious, and the torched sugar topping was the perfect finishing touch. Will definitely be making this again!
Hydari Sudais
[email protected]This lavender crème brûlée was a delightful surprise! The lavender flavor was subtle and elegant, and the crème brûlée itself was perfectly smooth and creamy. I'm definitely adding this recipe to my favorites!