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Lavander crème brûlee |
Brunch, Vegetarian, Gluten free, Sweet, Cream
The famous dessert of any good French bistro: rich cream flavoured with Tonka cooked in a water bath and finally topped with a thin layer of sugar burnt with a torch.
Ideally prepare the cream mixture the night before baking. The crèmes brûlées are ready when you give them a gentle tap and that the center has a texture that resembles Jello. Do not overcook as you could get the texture of scrambled eggs.
Ingredients
Recipe for 12 TapasFor the crèmes brûlées
Preparation time: 30 min
Preheat your Oven at 212 °F
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Crèmes brûlées preparation
In a saucepan, combine milk, dry lavander bring to boil. Remove from the heat, add in the cream and mix well. In a large bowl, mix egg yolks and sugar with a whisk without blanching. Pour the hot milk and cream mixture on the eggs. Mix well. Pour through a sifter to remove all the lavender. Divide the resulting liquid into ramekins and place them in a large cookie tray. Bake in the oven for about 45 minutes or until custards are set. Place in the refrigerator for 2 hours.
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To serve
Sprinkle brown sugar on your ramekins. Burn it using a torch.
Ideally prepare the cream mixture the night before baking. The crèmes brûlées are ready when you give them a gentle tap and that the center has a texture that resembles Jello. Do not overcook as you could get the texture of scrambled eggs.
Class with similar recipe
LE BON BRUNCH
Festive Brunch + Mimosa Workshop on arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Old fashioned mustard |
- Croque Madame, duck, Mornay, perfect egg |
- Duxelle of button mushrooms, lemon, chives |
- Green salad with lemon zest |
- Lavander crème brûlee |
- Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |
LE BON BRUNCH
Festive Brunch + Mimosa Workshop on arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Old fashioned mustard |
- Croque Madame, duck, Mornay, perfect egg |
- Duxelle of button mushrooms, lemon, chives |
- Green salad with lemon zest |
- Lavander crème brûlee |
- Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |
LE BON BRUNCH
Festive Brunch + Mimosa Workshop on arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Old fashioned mustard |
- Croque Madame, duck, Mornay, perfect egg |
- Duxelle of button mushrooms, lemon, chives |
- Green salad with lemon zest |
- Lavander crème brûlee |
- Salmon tartar with dried cranberries and spicy mayonnaise and olive oil crostini |
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