Directions: |
Directions:Preheat oven to 300 º. Butter 6 oz custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.
In a large heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. (Note: the water in the bath should come up to the level of the custard inside the cups to protect the custard from the heat)
Bake 60 minutes or until set around the edges, but still loose in the center. The cooking time will depend largely on the size of the cups you are using. Begin checking at half hour and check regularly. When center of the custard is just set, it will jiggle a little when shaken. Remove from the oven.
Leave in the hot water bath until cooled. Remove from bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 tsp of remaining sugar over each creme brulee. For best results, use a small hand-held torch. Hold torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached. If you do not have a torch, lace custard under broiler for 4 to 5 minutes. |
This recipe for Lavender Creme Brûlée is from