Lovely Lavender Creme Bruleè
My sweet friend and Sally Loo's superstar,
Danielle (aka Arms)
planted the idea to make lavender creme brulee a few nights ago.
So we along with sweet Jen Young got busy.
We added local lavender and amazing vanilla bean to spruce up the custard.
soaked the lavender into the simmering cream
strain into a bowl
divvy into ramekins
pop them in the oven in a nice warm water bath until jiggle is to a minimum
and the next step is very hard...
let cool for at LEAST two hours.
Luckily I planned ahead and made culinary magic a la the food network and had some made ahead so they would be ready to enjoy.
sprinkle with sugar. We found the baking sugar to be far better than the sugar in the raw that some recipes called for.
nice glassy ice skating rink.
celebratory crack with spoon and enjoy!
2 cups heavy cream
4 heads of lavender
1 vanilla bean
6 large egg yolks
1/4 cup granulated sugar + more for bruleè
Heat cream, lavender, vanilla, and sugar in a sauce pan. Bring to boil then keep at a simmer covered for 30min. Take off heat.
In a bowl mix yolks until light and fluffy
Strain the cream mixture and slowly mix in 1 TBS at a time into yolks
Put in desired vessels and bake in the oven at 375degrees for 20-30 minutes. The real judge is the consistency. Watch for the middle to just slightly jiggle. It will feel springy to the touch.
Stick in the ice box for at least 2 hours.
Sprinkle sugar on top and torch the little suckers.