Book your Christmas party!

Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité

Accepter
Preview

Lavander crème brûlee |

Brunch, Vegetarian, Gluten free, Sweet, Cream

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.

Note

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.

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 min

Preheat your Oven at 212 °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.

Class with similar recipe

Sunday, January 5th 10:00 to 13:00
Old Montreal
100 $ / pers.
LE BON BRUNCH

LE BON BRUNCH

Festive Brunch + Mimosa Workshop on arrival!

  • Rolled ham, Monterey jack, maple flaky croissant |
  • Old fashioned mustard |
  • Croque Madame, duck, Mornay, perfect egg |
  • Duxelle of button mushrooms, lemon, chives |
  • Green salad with lemon zest |
  • Lavander crème brûlee |
  • Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |
More information
12 / 12

100 $ / pers.
0 places disponibles
Saturday, February 1st 10:00 to 13:00
Quebec city
100 $ / pers.
LE BON BRUNCH

LE BON BRUNCH

Festive Brunch + Mimosa Workshop on arrival!

  • Rolled ham, Monterey jack, maple flaky croissant |
  • Old fashioned mustard |
  • Croque Madame, duck, Mornay, perfect egg |
  • Duxelle of button mushrooms, lemon, chives |
  • Green salad with lemon zest |
  • Lavander crème brûlee |
  • Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |
More information
12 / 14

100 $ / pers.
2 places disponibles
Sunday, March 2nd 10:00 to 13:00
Old Montreal
100 $ / pers.
LE BON BRUNCH

LE BON BRUNCH

Festive Brunch + Mimosa Workshop on arrival!

  • Rolled ham, Monterey jack, maple flaky croissant |
  • Old fashioned mustard |
  • Croque Madame, duck, Mornay, perfect egg |
  • Duxelle of button mushrooms, lemon, chives |
  • Green salad with lemon zest |
  • Lavander crème brûlee |
  • Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |
More information
0 / 14

100 $ / pers.
14 places disponibles

Share this unique and tasty
experience

Private and Corporate Events