If you love Creme Brulee and lavender, here is a recipe that is to “die” for. I know it’s the beginning of the New Year and we’re all thinking about our healthy resolutions, but I have to share this Honey-Lavender Creme Brulee recipe with you before it fades into Christmas past memory. We served it at our annual Boxing Day dinner party to eight other couples and everyone was wowed!
I have never made Creme Brulee before, but it’s definitely been on my culinary bucket list, so this was the year. I borrowed a kitchen torch and 6 ramekins (the oval type) to augment my round 6 oz version and made a few substitutions to simplify the process. It’s easy to get it right the very first time!
This recipe was a winner of the Frei Brothers Winery contest and published in Bon Appetit Magazine, Holiday edition 2014. It came originally from My Backyard, Eugene Oregon.
Honey-Lavender Creme Brulee
(pairs with Frei Brothers Russian River Sauvignon Blanc)
Makes 6 Servings
- 3 cups of heavy cream
- 1 Tbsp. dried lavender buds
- 1/2 vanilla bean, halved lengthwise, seeds scraped out and reserved
- 5 Tbsp. sugar, divided
- 1/4 cup of honey
- 5 large egg yolks
- Special equipment: 6 ,6-7 oz. round ramekins, a kitchen torch
Note: I substituted lavender honey and our own Tahitian Vanilla lavender sugar to skip steeping and straining the lavender buds. I did heat the cream with an extra vanilla bean which was easy to remove without straining.
Preheat oven to 325 degrees. In medium saucepan, bring cream, lavender and vanilla bean and seeds to simmer over medium heat, stirring occasionally. Remove from heat; allow to steep 10 min. Strain mixture into a bowl.
In a bowl of a stand mixer, combine 3 Tbsp. sugar, honey and yolks over low speed until well combined and starting to change color, about 2 min. Slowly stream in milk mixture; mix until just combined (to avoid becoming foamy)
Place ramekins in high-sided baking pan’ divide cream mixture evenly among them. Fill baking pan with water until it goes 3/4 up the side of the ramekins. Bake 50-55 min. until mixture is set, but still wobbly.
Remove ramekins from pan; place in refrigerator for at least 2 hours and up to 2 days. To serve, remove from refrigerator and keep at room temperature for 20 min. Sprinkle custards with 2 Tbsp. sugar. Using kitchen torch, melt sugar evenly until deep brown and crunchy.
Prep time: 15 min
Bake time: 55 minutes
Chill time: 2 hrs up to two days
Inspired by this delightful recipe, I decided to purchase my own kitchen torch. I found several brands out there from kitchen stores, but decided upon a professional model that didn’t need to be recharged frequently during the process. J.C. Penny online had a great looking professional torch (on sale) which I’ve ordered http://www.jcpenney.com/dotcom/jsp/browse/product.jspcontainerId=JCP|EMAIL&ppId=1845358
I’ll keep you posted as this dessert will become a favorite at LavenderGreen Farm!
Happy New Year,