Lavender Creme Brulee

Oh boy. The next time you see me, I'm going to be fat. I don't know why I've never made creme brulee before!

I've never been a big fan of lavender - but I think that is because I had only been smelling it, not eating it. In this recipe - you get to eat it.

Eggs, sugar and cream

Infused with lavender buds

Makes quite a dessert!

Ingredients:

• 2 cups heavy cream
• 3 Tbsp fresh or dried lavender buds
• 6 large egg yolks
• 1/4 cup granulated sugar
• 2 Tbsp turbinado sugar (or lavender sugar, optional)

1. In a medium-sized saucepan, bring the cream to a boil, being careful that it doesn't boil over. Add the lavender, stir, and remove from heat, letting the lavender infuse the cream at room temperature for one hour.
2. Strain the mixture into a clean saucepan, bring the cream to a boil once more and set aside.
3. Preheat the oven to 275F.
4. Whisk together egg yolks and sugar. Very slowly mix a bit of the lavender cream into the egg mixture, being careful not to scramble the eggs by heating them too quickly. When the eggs and cream are roughly the same temperature, whisk the eggs into the cream mixture.
5. Pour the custard evenly into 4 4-oz ramekins and place the ramekins in a baking dish. Fill the dish with water so that the water comes up the sides of the ramekins to nearly the level of the custard inside.
6. Bake 25 to 45 minutes, checking on the custard frequently after 20 minutes. When fully baked, creme brulees will be firm and will wiggle slightly in the middle when shaken. When they are done, remove them from the oven, and chill them in the fridge for at least 2 hours (this can be done the night before, or in the morning).
7. Just before serving, remove the creme brulees from the refrigerator, place on an oven sheet, and sprinkle with the lavender sugar. Place on the rack just below the broiler and broil 1-3 minutes or until sugar is browned. Be careful not to burn them!
8. Serve immediately garnished with lavender flower.

* Be careful when opening the oven when cooking the custards - the water from the pan will fill the oven with steam.

* You may also use a cooking blow torch to caramelize the sugar, though it takes skill.

* A good accompaniment to the lavender creme brulee is a lavender gin and tonic. Infuse gin with lavender and freeze at least one day. Make the gin and tonic as you normally would, using the lavender gin. They have a slightly purple hue when poured!

Recipe adapted from Oprah.com.

For an idea on how to use this as part of a meal, see my Summer French Dinner menu. 
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