Lavender Creme Brulee 

For the recipe I incorporated my family’s organic fresh dried lavender to this recipe which gives it such a nice flavor. To prep for this prior to making the recipe, 1 teaspoon of dried lavender.

 

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Lavender Creme Brulee Recipe 

By Friends Of The Earth Lavender 

Ingredients:

  • 2 cups of heavy cream
  • 1 whole vanilla bean split and scraped
  • 1/2 cup of white sugar, plus 6 tablespoons for sprinkling over the top
  • 5 large egg yolks
  • 1 teaspoon of dried lavender flowers

Method:

1. Preheat oven to 325 F. Place 4 shallow oval 6- oz ramekins in a large baking pan lined with a kitchen towel. Bring a large pot of water to a boil; keep hot until ready to use.

2. In a small saucepan, add your dried lavender to the cream , heat the cream on medium and add the vanilla bean and mix until the mixture starts to steam about 6 minutes. Turn off heat. Make sure you strain out the lavender and keep your creme.

3. In a large bowl, whisk together 1/2 cup of sugar and the egg yolks until combined. Whisking constantly, slowly add hot creme mixture. Strain mixture into a clean bowl. Skim off any surface foam with a spoon.

4. Pour custard into ramekins. Carefully pour the boiling water into baking pan until it reaches halfway up sides of ramekins. Bake until custard is just set in the center when gently touched with your finger, about 35 minutes. Transfer ramekins to a wire rack to cool. Cover with a plastic wrap, and place in the refrigerator to chill completely, 2 to 3 hours or overnight.

5. Transfer to freezer 45 minutes before serving. Remove from freezer, and sprinkle 1 1/2 tablespoons sugar over entire surface of each. Using a kitchen torch, pass the flame in a circular motion 1 to 2 inches above the surface of each until the sugar bubbles, turn amber, and forms a smooth surface. Serve immediately.

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Kali Orexi 🍴🍴

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36 thoughts on “Lavender Creme Brulee 

      1. I have to say this is my moms recipe, and she corrected me on her first recipe. I did mention “culinary” lavender before, but I disagree with that term. I have cooked with 3 different varieties of lavender so far and they came out the same. I do know that there are over 150 varieties, but so far I don’t agree with culinary lavender. Maybe my thoughts will change down the line? Yes I am curious what kind of lavender you have.

        Liked by 1 person

      2. I planted the lavender in another pot that it came in, the type was on a sticker on the front of the pot and unfortunately it’s been thrown away and gone to the dump already. I had no idea there were so many varieties! My variety grows out to the side a bit and then straight up.

        Liked by 1 person

      1. My husband loves creme brulee so I knew we needed to try this one and we finally did! My only regret now is not having harvested more lavender when I had the chance earlier this summer. Thank you so much!

        Liked by 1 person

  1. They were delicious with a slight hint of lavender of course. And ff course I squeezed in some photography before they vanished. My only regret is that I did not have any fresh lavender to include in the photos to brighten them up. Next season!

    Liked by 1 person

      1. Mmm… I made lavender sugar as well. If you think my photo is worthy of putting up on your blog, you may share it. (I was not too happy with my photos.. and hence no post on it, at least not yet). You can be the judge. How may I send you a photo?

        Liked by 1 person

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