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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Lavender is an underused flavor in cooking. Start using it sensually..... Ingredients:
1 1/2 c heavy cream |
1 tbsp dried lavender flower, or 2 tbsp fresh |
2 egg yolks |
1/8 c granulated sugar |
2 tsp granulated sugar (for caramelizing) |
Directions:
1. Preheat oven to 300
2. In a heavy bottomed saucepan, bring the cream and lavender to a gentle boil.
3. Remove from heat and allow the lavender to infuse with the cream for about 3 minutes
4. Whisk the egg yolks with the sugar until light and creamy.
5. Remove lavender from cream.
6. Slowly pour the cream into the egg and sugar, blending well.
7. Divide mix between 2 ramekins or custard cups.
8. Place them in a pan and carefully fill the pan with warm water, until it reaches halfway up the sides of the ramekins.
9. Bake custards until set around the edges, but still loose in the center...about 45 or 50 minutes.
10. Remove from oven and leave in the water bath until cooled.
11. Remove cups from water bath and chill for at least 2 hours, up to 2 das.
12. When ready to serve, sprinkle 1 tsp sugar over each custard.
13. Melt the sugar with a torch.
14. Re-chill custards for a few minutes before serving.
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