Honey-Lavender Creme Brulee
This recipe was a winner of the Frei Brothers Winery contest and published in Bon Appetit Magazine, Holiday edition 2014.
(pairs with Frei Brothers Russian River Sauvignon Blanc)
- 3 cups of heavy cream
- 1 Tbsp. dried lavender buds
- 1/2 vanilla bean, halved lengthwise, seeds scraped out and reserved
- 5 Tbsp. sugar, divided
- 1/4 cup of honey
- 5 large egg yolks
- Special equipment: 6 ,6-7 oz. round ramekins, a kitchen torch
- Note: I substituted lavender honey and our own Tahitian Vanilla lavender sugar to skip steeping and straining the lavender buds. I did heat the cream with an extra vanilla bean which was easy to remove without straining.
Preparation time 15mins
Cooking time 70mins
Adapted from lavendergreen.com
Preheat oven to 325 degrees. In medium saucepan, bring cream, lavender and vanilla bean and seeds to simmer over medium heat, stirring occasionally. Remove from heat; allow to steep 10 min. Strain mixture into a bowl.
In a bowl of a stand mixer, combine 3 Tbsp. sugar, honey and yolks over low speed until well combined and starting to change color, about 2 min. Slowly stream in milk mixture; mix until just combined (to avoid becoming foamy)
Place ramekins in high-sided baking pan’ divide cream mixture evenly among them. Fill baking pan with water until it goes 3/4 up the side of the ramekins. Bake 50-55 min. until mixture is set, but still wobbly.
Remove ramekins from pan; place in refrigerator for at least 2 hours and up to 2 days. To serve, remove from refrigerator and keep at room temperature for 20 min. Sprinkle custards with 2 Tbsp. sugar. Using kitchen torch, melt sugar evenly until deep brown and crunchy.
Chill time: 2 hrs up to two days
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