Lavendar Creme Brulee

This was a huge hit at the Cooking with Herbs workshop. Lyn Muth made Lavendar Creme Brulee. So I thought I would post the recipe on the blog for all to share.....

ENJOY!

4 cups of Heavy cream
1 tablespoon of dried lavender flowers
8 egg yolks
3/4 cups of granulated sugar, divided

Preheat oven to 300`degrees. Butter (6-ounce) custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan witha layer of newspaper to ensure an even temperature on the bottom. Place custard cups ina shallow ovenproof roasting or baking pan.

In a large, heacy saucepanover medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infusewith the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.

In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture amoung the custard cups.

Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot water bath. The water shoul come up to the level of the custard inside the cups. You must protect your custard from the heat.

Bake 60 minutes for until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a 1/2 hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath an refrigerate at least 2 hours or up to 2 days.

When ready to serve, sprinkle approzimately 2 teaspoonss of remaining sugar over creme brulee. For best results, use a small hand held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

Serve with some Creme Fraiche and a good cup of Java....