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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.