Lavender Crème Brûlée
Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think and so creamy and delicious!
- 3 large lavender flowers washed
- 600 ml double cream 30% fat
- 4 egg yolks
- 50 g caster sugar
- 50 g brown sugar
Put the cream in a saucepan with the flower heads and gently heat until hot but not boiling. Turn off the heat and leave for 30 minutes.
Strain the cream to remove the lavender
In a large bowl whisk together the caster sugar and egg yolks then slowly whisk in the cream.
Divide the mixture between 6 ramekins and place in a roasting tin with enough hot water to come halfway up the sides and bake at 150 C for an hour when the custard should be set..
Remove the ramekins from the water then allow to cool then refrigerate until set, ideally overnight.
Sprinkle on the brown sugar in an even layer and use a blow torch to caramelize the top. Alternatively place under a hot grill quickly. Return to the fridge until cold.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Calories: 448kcalCarbohydrates: 20gProtein: 4gFat: 40gSaturated Fat: 24gCholesterol: 267mgSodium: 46mgPotassium: 99mgSugar: 17gVitamin A: 1645IUVitamin C: 0.6mgCalcium: 87mgIron: 0.4mg