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.
IngredientsRecipe for 12 Tapas
For the crèmes brûlées
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.