Ingredients
- For the whipped cream:
- 4 C heavy cream
- 6 large egg yolks
- 1/2 C sugar (plus more for the crispy topping)
- 1 vanilla bean, split in half lengthwise and scraped of its seeds
- 2 -inch knob of ginger, peeled of its outer skin and grated
- Candied/crystallized ginger, chopped into small pieces
- Approximately 1 to 2 quarts of very hot water
- 1.5 to 2 C heavy cream
- 1 heaping tbsp fresh or dried lavender, crushed by hand
- Powdered sugar
Preparation
Step 1
Preheat oven to 325 degrees.
In a saucepot, add 4 cups heavy cream, the vanilla bean along with the scraped out pulp, and the grated ginger. Place over
a medium-high flame and bring to a boil, stirring occasionally. Once it comes to a boil, turn off the heat. Allow the mixture to
steep for at least 20 minutes. Strain out the vanilla bean and set aside to cool.
In a large mixing bowl, whisk together the egg yolks and 1/2 cup of sugar until the sugar is completely incorporated and the
egg yolks have lightened in color. Slowly add the cooled cream to the mixture, whisking continually.
Place six 6-oz. ramekins into a baking dish or pan. Place a desired amount of candied ginger at the bottom of each
ramekin. Evenly divide the custard mixture between the ramekins.
At the oven, pour hot water into the baking pan so that it comes halfway up the sides of the ramekins. Place pan in the oven
and bake for 40 to 45 minutes, or until the edges of the creme brulee have set but the centers are still trembling.
Remove the ramekins from the baking pan and allow them to cool. Refrigerate for at least 2 hours, or up to 3 days.
Remove the desired number of creme brulees from the refrigerator. Evenly sprinkle a teaspoon or so of sugar on top of
each. Using a blowtorch, melt the sugar until it turns a light brown in order to form the crispy top crust. Allow them to sit for
five minutes before serving.
For the Lavender Scented