5.0 stars (based on 1 reviews)
Recipe
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Prep Time: 15 min
- 3/4 cup sugar
- 1 tsp lemon zest
- 1/4 cup edible dried lavender (can be purchased here)
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
- 5 egg yolks
- pinch of salt
- When pouring your warm creme into your egg yolks, it’s important to pour slowly and whisk constantly. This is called tempering, and we temper the eggs (whisk! whisk!) so that the eggs dont scramble from the warm creme.
- After baking, allowing the creme brulee to rest and chill is vital. Be sure to let your creme cool to room temperature before chilling. And once placed in the fridge, its critical that it chills for at least 4-24 hours.
- When torching your sugar, I use the highest setting and get my torch pretty close to the sugar. After a few failed attempts at torching, I realized you have to get pretty darn close to the sugar to burn it and you will actually see flames. Thats ok! Keep going, even if you see a little smoke. You can buy a torch off amazon and dont forget to buy the butane
Bake Time: 45 min
Wait Time: 3 hrs – 24 hrs
Yields: 4-6 servings
What you need
Lavender Crème Brûlée
What to do
1. Note: The making of the lavender sugar takes 24 hrs, so plan ahead as the sugar and lavender need time to rest together overnight. To begin, place lemon zest, lavender and sugar in a bowl. Mix with hands so that the oils from the zest and lavender are released. Cover with plastic wrap and set to the side for at least 24 hours.
2. Preheat oven to 325. Prepare 4-5 ramekins by placing them in a deep baking pan/pot. Using a metal sieve, sift sugar into a large bowl (you can discard your lavender/zest or use it as a garnish later). Add egg yolks and salt to the same bowl and whisk until incorporated. In a saucepan over medium/low heat, bring heavy whipping cream to a soft boil (keep your eyes on the cream as it warms, you do not want the cream to become too hot and skin to build).
3. Remove hot cream from the stove. Using a ladle, slowly pour about a cup of hot milk sugar/egg mix, whisk vigorously and slowly add all hot liquid to eggs and sugar (*see note below).
4. Divide mix into prepared ramekins (you can use the same ladle to distribute). Pour hot water into the baking dish (I heat about 6 cups of water in a tea kettle then pout it in), water should come up about an inch on the sides of the ramekins. Bake for about 30 min (note: ovens vary, it could take longer, and thats ok!) edges should be set and middle should jiggle. Thats how you know its done! Remove from the oven, remove ramekins from the baking dish. Set on a cooking rack for about 1 hour. Then, cover and chill for at least 4 hours!
5. When ready to eat, place 1-2 tbsp of sugar on each of your cremes. Use a blow torch to get that crispy crunchy topping. (*see note below) And then bon appetit! Note: creme should be stored in fridge up to 2 days. Serve chilled. (the brulee shell will stay hard for about 24 hours in the fridge)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Preheat oven to 325. Prepare 4-5 ramekins by placing them in a deep baking pan/pot. Using a metal sieve, sift sugar into a large bowl (you can discard your lavender/zest or use it as a garnish later). Add egg yolks and salt to the same bowl and whisk until incorporated. In a saucepan over medium/low heat, bring heavy whipping cream to a soft boil (keep your eyes on the cream as it warms, you do not want the cream to become too hot and skin to build).
3. Remove hot cream from the stove. Using a ladle, slowly pour about a cup of hot milk sugar/egg mix, whisk vigorously and slowly add all hot liquid to eggs and sugar (*see note below).
4. Divide mix into prepared ramekins (you can use the same ladle to distribute). Pour hot water into the baking dish (I heat about 6 cups of water in a tea kettle then pout it in), water should come up about an inch on the sides of the ramekins. Bake for about 30 min (note: ovens vary, it could take longer, and thats ok!) edges should be set and middle should jiggle. Thats how you know its done! Remove from the oven, remove ramekins from the baking dish. Set on a cooking rack for about 1 hour. Then, cover and chill for at least 4 hours!
5. When ready to eat, place 1-2 tbsp of sugar on each of your cremes. Use a blow torch to get that crispy crunchy topping. (*see note below) And then bon appetit! Note: creme should be stored in fridge up to 2 days. Serve chilled. (the brulee shell will stay hard for about 24 hours in the fridge)
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
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