Oct 19, 2022
4 cups heavy cream
1 Tbsp. Frolicking Deer Culinary Lavender
8 egg yolks
3/4 cups sugar

Preheat oven to 300 degrees F. Butter 6-6-ounce ramekins and set into a glass baking dish
In a heavy saucepan over medium heat, add cream and lavender. Heat to a simmer
Remove from heat and set aside to infuse the cream for 5 minutes and strain
In a large bowl, whisk together yolks and 1/2 cup of sugar until light and creamy
Slowly add the lavender infused cream, blending well. Divide among the ramekins
To prepare the water bath, simmer water and carefully pour into the baking dish
Water should come halfway up the sides of the custard cups
Bake 1 hour, until set around the edges but still loose in the center.
A digital thermometer inserted in the center should register 170-175 degrees
Remove from the oven and leave in the water bath until cooled. Refrigerate at least 2 hours
When ready to serve, sprinkle 2 teaspoons of sugar over each creme brulee.
Use a propane torch or broil 4-6 minutes until sugar is caramelized.
Refrigerate 10 minutes before serving

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