Lavender Crème Brulee Recipe
How To Make Perfect Lavender Crème Brulee - Crème Brulee Recipe


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Food stylist: Chris Caldes - Photography: Carrie Russell

If you love lavender and love crème brulee, this Lavender Crème Brulee dessert will instantly WOW you! I've served this wonderful crème brulee at many dinner parties.

Lavender Creme Brulee

Check out more delicious Puddings, Creams, and Custard Recipes.

Don't forget to check out my Grilled Pork Loin with Blackberry-Wine Sauce dinner menu and An Evening for Valentines Dinner Menu which includes this wonderful Lavender Crème Brulee.
 


Shop What's Cooking America - Check out What's Cooking America's large selection of ramekins, custard cups, hand held propane torch, and Linda's favorite Super-Fast Thermapen Thermometer.




Lavender Crème Brulee Recipe:

Recipe Type: Creme Brulee, Puddings and Custards, Lavender, Edible Flowers, Dessert
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 60 min


Ingredients:

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


Preparation:

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

In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with 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 among the custard cups.


Definition of Water Bath or Bain-Marie (bahn mah-REE)

A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.
 

Bring the water for the water bath (see definition on right) 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 should come up to the level of the custard inside the cups. You must protect your custard from the heat.

Baked 60 minutes or 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 half 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. If using a digital instant-read thermometer, inserted in the centers, it should register 170 to 175 degrees F. Begin checking temperature about 5 minutes before recommended time.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

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

When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee. For best results, use a small hand held propane 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.

If you don't have a torch, place crème brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate crème brulees at least 10 minutes before serving.

Makes 6 to 8 servings (depending on size of custard cups).


 


More Delicious Creme Brulee Recipes:

Creme Brulee
Creme Brulee - How To Make Perfect Creme Brulee
Very few desserts are more delicious to eat and to look at. This is one of my favorite desserts to serve at my dinner parties.

Ginger Creme Brulee
Ginger Creme Brulee
Very few desserts are more delicious to eat and to look at as creme brulee!

Kona Coffee Creme Brulee
Kona Coffee Crème Brulee
These desserts are perfect for company - just bake them ahead and chill in the refrigerator until ready to serve!

Chocolate Creme Brulee
Chocolate Creme Brulee
This very elegant dessert is sure to cure your "chocolate craving."
 


Raspberry Creme Brulee
Fresh raspberries in a delicious creme brulee! What could be better?


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