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Thursday, July 4

Lavender & lemon crème brûlée

Cream, heavy
2 cups
Lavender blossoms, dried
1 ½ teaspoons
Lemon zest
2 teaspoons
Eggs
6 yolks
Sugar, granulated
1/3 cup
Sugar, powdered, sifted
6 tablespoons
  1. Preheat the oven to 275°F. 
  2. In a medium saucepan, combine the cream, lavender, and zest. 
  3. Place over medium heat, and cook until small bubbles form around the edges of the pan. 
  4. Remove from heat, and let cool to room temperature. 
  5. Strain through a sieve, and discard the lavender. 
  6. In a medium bowl, whisk the yolks until pale in color. 
  7. Whisk in the granulated sugar until dissolved. 
  8. Whisk in the lavender cream. 
  9. Place six standard-size flan dishes in a baking pan. 
  10. Divide the custard mixture among the dishes. 
  11. Pour warm water into the pan to come halfway up the sides of the dishes. 
  12. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. 
  13. Remove from the oven, and lift the dishes from the hot water. 
  14. Let cool briefly, and then refrigerate for at least 2 hours, or up to 2 days. 
  15. When ready to serve, place the dishes on a baking sheet, using a small sieve to evenly sprinkle 1 tablespoon of powdered sugar over each custard. 
  16. Using a hand-held blowtorch, caramelize the sugar. 
  17. Garnish each dish with a few lavender blossoms, if you've got ‘em. 
Recipe from Crème Brûlée by Lou Seibert Pappas

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