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Linda's Favorite Product Mario Batali Cookware
Lavender Crème Brulee 4 cups heavy cream Preheat oven to 300. In a large heavy bottomed saucepan, bring cream and lavender to a gentle boil. Remove from heat and allow lavender to infuse with cream for about 3-4 minutes. Meanwhile, whisk egg yolks with sugar until light and creamy. Remove to lavender and discard. Slowly pour the cream into the egg and sugar mixture, blending well. Strain into a large bowl, skimming off any foam. Divide mixture among 6 ramekins or custard cups. Place them in a water bath and bake until set around the edges but still loose in the center, about 40 to 50 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from the bath and chill for at least 2 hours or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Using a small hand held torch, melt sugar. Re-chill the custards for a few minutes before serving.
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Linda
Everton, Epicurean