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Lavender crème brûlée
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Total Time:
40 minutes
"Enhance your classic crème brûlée with the delightful aroma of fresh lavender."
Ingredients:
  • 2 vanilla pods
  • 150 ml double cream
  • 150 ml single cream
  • 200 ml semi-skimmed milk
  • 8 large free-range yolks
  • 75 g sugar
  • 1 bunch lavender flowers picked
  • 4 tablespoons caster sugar
Instructions:
  • Preheat the oven to 140°C/275°F/gas 1. Cut the vanilla pods lengthwise and scrape out the seeds. In a saucepan, combine the vanilla seeds, pods, cream, and milk, and bring to a boil. In a large bowl, whisk together egg yolks and sugar until fluffy. Slowly add the milk mixture to the eggs, whisking constantly. Create a water bath in a pan, place the bowl over it, and cook for 5 minutes until thickened. Gently stir in a small amount of lavender flowers. Remove any bubbles, then divide the mixture into ramekins. Place in a roasting tray, fill halfway with water, and bake for 30-45 minutes until set but slightly wobbly. Cool, chill, and before serving, sprinkle each with caster sugar and lavender flowers. Caramelize under the grill or using a torch.

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