Recipe courtesy of Head Cook, Evan Kilmartin
La Parisienne Crêperie
93 Bronte Road, Oakville
Preheat oven to 325 degrees Celsius
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.
At this stage add the lavender tea bag into the cream as it heats up and let it steep.
Add the other 1/4 cup of sugar to a bowl with eggs and egg yolks and beat until pale.
Add the cream mixture to the egg mixture, then add the vanilla extract. Mix well.
Pour into shallow ramekin dishes leaving a few centimetres at the top.
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.
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!
Serving Size Serves 4