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Lavander crème brûlee

Cream, Sweet, Gluten free, Vegetarian, Brunch

The famous dessert of any good French bistro: rich cream flavoured with Tonka cooked in a water bath and finally topped with a thin layer of sugar burnt with a torch.

Ingredients

Recipe for 12 Tapas

For the crèmes brûlées

900 Ml
35% cooking cream
300 Ml
Milk
2 Tbsp
Dry lavander
8 Unit(s)
Egg yolk
1 Unit(s)
Egg
135 Gr
Sugar
60 Ml
Brown sugar

Preparation time: 30.00 min

Preheat your Oven at 212.00 °F

  • Crèmes brûlées preparation

    In a saucepan, combine milk, dry lavander bring to boil. Remove from the heat, add in the cream and mix well. In a large bowl, mix egg yolks and sugar with a whisk without blanching.  Pour the hot milk and cream mixture on the eggs. Mix well. Pour through a sifter to remove all the lavender. Divide the resulting liquid into ramekins and place them in a large cookie tray. Bake in the oven for about 45 minutes or until custards are set. Place in the refrigerator for 2 hours. 

  • To serve

    Sprinkle brown sugar on your ramekins. Burn it using a torch.

Ideally prepare the cream mixture the night before baking. The crèmes brûlées are ready when you give them a gentle tap and that the center has a texture that resembles Jello. Do not overcook as you could get the texture of scrambled eggs.

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