Lavender Crème Brûlée: A Floral Indulgence
Lavender crème brûlée is a truly indulgent dessert that combines the delicate flavors of lavender with the creamy richness of traditional crème brûlée. Known for its distinctive floral aroma, lavender adds a unique touch to this classic French dessert. The creamy custard base, made with fresh cream, eggs, and infused with dried lavender flowers, creates a velvety texture that simply melts in the mouth. Topped with a caramelized sugar crust, which provides a satisfying crunch with every spoonful, this dessert is a delightful symphony of flavors and textures. Lavender crème brûlée is not only a visually stunning treat but also a culinary experience that showcases the versatility of lavender in the world of desserts. Whether enjoyed as a standalone dessert or paired with a complementary tea, this floral indulgence is sure to please even the most discerning palates.
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French Recipe Brûlée
Lavender Crème Brûlée Recipe:
Ingredients:
– 2 cups heavy cream (creme fraiche)
– 1/2 cup lavender flowers (fleurs de lavande)
– 1/2 cup granulated sugar (sucre granulé)
– 5 large egg yolks (jaunes d’œufs)
– 1/4 cup brown sugar (sucre brun), for caramelizing
Instructions:
1. Preheat the oven to 325°F (165°C).
2. In a saucepan, heat the heavy cream and lavender flowers over medium heat until it begins to simmer. Remove from heat and let it infuse for 15 minutes.
3. In a separate bowl, whisk the egg yolks and granulated sugar until well combined.
4. Strain the infused cream to remove the lavender flowers. Slowly pour the cream into the egg yolk mixture, whisking continuously.
5. Place ramekins (small oven-safe custard dishes) in a baking dish. Pour the custard mixture evenly into the ramekins.
6. Create a water bath by filling the baking dish with hot water, halfway up the sides of the ramekins.
7. Carefully transfer the baking dish to the preheated oven and bake for about 45-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
8. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or overnight.
9. Just before serving, sprinkle a thin, even layer of brown sugar over each custard.
10. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.
11. Allow the caramelized sugar to cool and harden for a few minutes before serving your delightful lavender crème brûlée.
12. Bon appétit! Enjoy the floral indulgence of your Lavender Crème Brûlée.