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Print this Recipe    Creme Brulee 33

Lavender Creme Brulee

8 egg yolks
4 eggs
6 ounces brown sugar
1 quart heavy cream
2 Tbsp dried lavender
1/2 teaspoon salt
1 teaspoon vanilla extract
3 ounces brown sugar

Mix eggs, yolks, and 6 ounces brown sugar. Add lavender to cream.
Slowly heat cream to scalding point and strain out lavender.
Gradually pour into eggs, add salt and vanilla. Strain, divide
into 12 individual 5 oz. dishes. Bake in hot water bath at 350
degrees for 30 minutes. Let cool. Dry 3 ounces brown sugar in
a warm oven. Break lumps with a rolling pin, sprinkle on top of
custard and caramelize with a salamander or under the broiler.

You can also make vanilla bean brulee by steeping a vanilla bean
in the cream and then scraping the seeds. Orange peel, and coffee
beans can also be used to flavor the cream. Strain before mixing
with the eggs.

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