Lavender Creme Brulee
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 6 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ milk
- 6 stalks lavender, blooming
- 1 vanilla pod (s)
- 2 egg (s)
- 2 egg yolks
- 100 g suar
- Butter for the molds
Print Recipe
Pin Recipe Instructions
- Making lavender sugar: pluck the individual flowers from some lavender stalks and mix with 1 kg of sugar, flavor the sugar in a closed vessel for a few days (you can always use lavender sugar).
- Bring milk (not reduced-fat!) With the sliced vanilla pod and lavender flowers to the boil and allow to cool, remove the vanilla pod and lavender flowers. Whisk eggs and egg yolks with 75 g lavender sugar and mix with the cooled lavender milk.
- Put the mixture in buttered molds lined with a little sugar and let it set in a water bath in the oven at approx. 150 ° for half an hour, then put the molds in the cold for a few hours.
- Just before serving, sprinkle with the remaining lavender sugar (fish out the flowers now) and caramelize under the grill or with a bunsen burner.
- A fine dessert wine goes well with it, e.g. a Muscat de Beaumes de Venise
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