Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp dried lavender buds
- 5 egg yolks
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for topping)
Special equipment needed:
- 6 ramekins
- kitchen torch
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a medium saucepan, combine heavy cream, 1/2 cup granulated sugar, salt, and dried lavender buds. Heat over medium heat until it starts to simmer. Remove from heat and let it steep for 10 minutes.
3. In a separate bowl, whisk egg yolks and vanilla extract until well combined.
4. Strain the lavender cream mixture through a fine-mesh sieve into the bowl with the egg yolks. Whisk until well combined.
5. Divide the mixture evenly among the 6 ramekins.
6. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly.
8. Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours or overnight.
9. When ready to serve, sprinkle 1 tbsp of granulated sugar on top of each ramekin.
10. Using a kitchen torch, caramelize the sugar until it turns golden brown.
11. Let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Refrigeration time: 2 hours or overnight
Temperature:
Oven temperature: 325°F (160°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 380
Fat: 30g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- Fresh lavender buds can be used instead of dried lavender buds.
- Half-and-half or whole milk can be used instead of heavy cream.
- White granulated sugar can be substituted with brown sugar.
Variations:
- Add lemon zest for a citrusy twist.
- Use rose water instead of lavender buds for a floral flavor.
- Substitute vanilla extract with almond extract for a nutty flavor.
Tips and tricks:
- Be careful not to overcook the creme brulee. It should be slightly jiggly in the center.
- Use a kitchen torch for best results in caramelizing the sugar on top.
- Let the creme brulee cool for a few minutes before serving to avoid burning your tongue.
Storage instructions:
Store leftover creme brulee in the refrigerator for up to 3 days.
Reheating instructions:
Reheating is not recommended as it may cause the sugar topping to melt.
Presentation ideas:
Serve the creme brulee in the ramekins or transfer to a serving dish.
Garnishes:
Garnish with fresh lavender buds or mint leaves.
Pairings:
Pair with a glass of champagne or a cup of coffee.
Suggested side dishes:
Serve with fresh berries or a fruit salad.
Troubleshooting advice:
- If the creme brulee is not set in the center, bake for an additional 5-10 minutes.
- If the sugar topping is not caramelizing evenly, move the torch in a circular motion.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Make sure to cook the creme brulee to the correct temperature to avoid any foodborne illnesses.
Food history:
Creme brulee originated in France in the 17th century and was originally called "creme anglaise au caramel."
Flavor profiles:
Lavender creme brulee has a creamy and floral flavor with a crunchy caramelized sugar topping.
Serving suggestions:
Serve the creme brulee chilled or at room temperature.
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Region: French