"There's a few things I've learned in life: always throw salt over your left shoulder, keep rosemary by your garden gate, plant lavender for good luck, and fall in love whenever you can"
- William Shakespeare
- William Shakespeare
I don’t recall much about my paternal grandmother but one thing I do remember is the scent of lavender. This exquisite and soothing scent will always remind me of grandmotherly hugs and brings with it a sense of calm and peace.
Naturally with these pleasant thoughts brought on by the scent of lavender it is a scent I particularly enjoy. So when I found this wonderful recipe I just knew I would have to share it.
Lavender Crème Bruleé
Preheat oven to 350º
1 tbsp lavender flowers (dried)
2 cups heavy cream
3 egg yolks
1/4 cup white sugar
dash of salt
1 tsp vanilla
4 tbsp Grand Marnier (if you want -- gives it a nice hint of orange)
About 1 cup white sugar for sprinkling on the top
2 cups heavy cream
3 egg yolks
1/4 cup white sugar
dash of salt
1 tsp vanilla
4 tbsp Grand Marnier (if you want -- gives it a nice hint of orange)
About 1 cup white sugar for sprinkling on the top
You will also need four ramekin containers and a large glass or ceramic baking dish.
First put a large pot or kettle full of water on the stove to boil.
Combine heavy cream and lavender flowers in a small sauce pan and bring to a simmer then remove from heat and allow to sit while you prepare your other ingredients. The longer it sits the more the lavender will infuse the cream.
In a bowl combine egg yolk, sugar, salt, vanilla and Grand Marnier and mix.
Strain the lavender out of the cream then slowly add it into the egg/sugar mixture mixing gently. Remember to do this step slowly or you could curdle the egg mixture. Once combined pour it into the four small containers/ramekin dishes.
Place the dishes inside your large baking dish and fill the large baking dish with hot water. If you’ve never done this before it’s called the bath cooking method. Make sure you don’t fill the larger baking dish all the way to the top and be CAREFUL boiling water can make some nasty burns.
Bake for 45-50 minutes.
Remove from the oven and let it sit until the bath water cools enough to touch without burning your skin off and remove the ramekins and place them in the fridge for 4-6 hours. You really can’t skimp on this step no matter how wonderful it smells or be warned you will be eating lavender crème soup instead.
When fully chilled through sprinkle the top of each with enough white sugar to cover the custard. Check that your fire alarm is working and then with a small torch toast the sugar into a nice bruleé.
