Cookbook

Lavender and Honey Crème Brûlée

Lavender and Honey Crème Brûlée

This was in Nov. 2004 Bon Appetit magazine. The recipe was requested by a reader after she had it at "The Girl and the Fig" restaurant in Petaluma, CA. The owner, Sondra Bernstein gave it to Bon Appetit to publish. I found it interesting because the month before I had a dessert called Honey and Lavender Crème Brûlée at Emeril's Restaurant in New Orleans. I have yet to try this myself, but it sounds wonderful.
Ingredients:
2 1/4 cups heavy whipping cream
3/4 cup whole milk
1 1/2 teaspoons dried lavender blossoms
8 large egg yolks
1/2 cup plus 6 teaspoons sugar
2 Tablespoons honey
Instructions:
Preheat oven to 325º F.
Bring whipping cream, whole milk, and dried lavender blossoms to boil in large saucepan.
Remove from heat, cover, and let steep 30 minutes.
Strain cream mixture into small bowl.
Whisk egg yolks, 1/2 cup sugar, and honey in medium bowl.
Gradually whisk in hot cream mixture.
Divide custard among (6) 3/4 cup ramekins or custard cups.
Place ramekins in large roasting pan; add enough water to roasting pan to come halfway up sides of ramekins.
Cover pan with foil.
Bake custards until edges are set but centers still move slightly, about 55 minutes.
Let custards cool in water bath 5 minutes.
Remove custards from roasting pan and cool at room temperature for 1 hour.
Cover custards and refrigerate overnight.

Preheat broiler.
Place ramekins on large rimmed baking sheet.
Sprinkle each custard with 1 teaspoon sugar.
Broil custards until sugar is melted and golden brown, turning baking sheet as necessary and watching custards closely to avoid burning, about 3 minutes.
Chill custards at least 30 minutes and up to 2 hours before serving.


Posted by GourmetGal

A sprig of lavender would make a lovely garnish for this dessert.
(At Emeril's, they made a few thin shortbread wafers shaped like triangles with some of the flower baked into the wafer and stuck them into the brulee.)

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