Lavender Infused Crème Brûlée

Creme Brulee
Recipe courtesy of Head Cook, Evan Kilmartin La Parisienne Crêperie 93 Bronte Road, Oakville 905.827.2378 laparisiennecreperie.com

Recipe courtesy of Head Cook, Evan Kilmartin
La Parisienne Crêperie
93 Bronte Road, Oakville
905.827.2378
laparisiennecreperie.com

Creme Brulee
Yields1 Serving
 2 cups 35% cream
 ½ cup sugar (divided)
 2 eggs
 2 egg yolks
 2 teaspoons of pure vanilla extract
 ¾ teaspoon of culinary grade lavender placed in a tea bag
1

Preheat oven to 325 degrees Celsius

2

In a heavy base saucepan, add 1/4 cup of sugar to 35% cream and heat over low to medium heat until steam is visible but do not let it boil.

3

At this stage add the lavender tea bag into the cream as it heats up and let it steep.

4

Add the other 1/4 cup of sugar to a bowl with eggs and egg yolks and beat until pale.

5

Add the cream mixture to the egg mixture, then add the vanilla extract. Mix well.

6

Pour into shallow ramekin dishes leaving a few centimetres at the top.

7

Place carefully in water bath and place in oven. When the centre of the Crème Brûlée is firm but slightly jiggly (approx. 25 – 30 mins), take them out of the oven and let them cool.

TO SERVE
8

Cover the top of each Crème Brûlée evenly with white sugar, then melt gently with a torch until dark brown and bubbling. Serve immediately… et voilà!

Category

Breaking through Crème Brûlée’s crispy caramelized top into a thick creamy custard base is pure bliss.
Crème Brûlée is a classic French dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is served slightly chilled; the heat from the caramelizing process tends to warm the custard leaving a cool centre. The custard base is traditionally flavoured with vanilla, although you can get creative with the flavours.

Ingredients

 2 cups 35% cream
 ½ cup sugar (divided)
 2 eggs
 2 egg yolks
 2 teaspoons of pure vanilla extract
 ¾ teaspoon of culinary grade lavender placed in a tea bag

Directions

1

Preheat oven to 325 degrees Celsius

2

In a heavy base saucepan, add 1/4 cup of sugar to 35% cream and heat over low to medium heat until steam is visible but do not let it boil.

3

At this stage add the lavender tea bag into the cream as it heats up and let it steep.

4

Add the other 1/4 cup of sugar to a bowl with eggs and egg yolks and beat until pale.

5

Add the cream mixture to the egg mixture, then add the vanilla extract. Mix well.

6

Pour into shallow ramekin dishes leaving a few centimetres at the top.

7

Place carefully in water bath and place in oven. When the centre of the Crème Brûlée is firm but slightly jiggly (approx. 25 – 30 mins), take them out of the oven and let them cool.

TO SERVE
8

Cover the top of each Crème Brûlée evenly with white sugar, then melt gently with a torch until dark brown and bubbling. Serve immediately… et voilà!

Lavender Infused Crème Brûlée

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