My friend Chef Emily made these at a recent party and they were delicious! Lavender creme brulee adds an unexpected surprise to your thanksgiving dessert.
3 cups heavy cream
Zest of one lemon
4-6 sprigs of lavender
1/2 teaspoon vanilla
3/4 cup sugar
6 egg yolks
1/4 teaspoon salt
8 heaping teaspoon sugar
1. Preheat oven to 325 degrees. Arrange eight 5 oz. ramekins in a 13x9x2″ metal baking pan with rims of at least 1″. Combine cream, lemon zest and lavender in a saucepan and bring to a simmer. Taste mixture and if the lavender flavor isn’t pronounced enough, you can add more lavender or muddle the lavender in the saucepan with a wooden spoon to release more flavor.
2. In a separate bowl or standing mixer, whisk sugar and yolks until thick and pale yellow, about 3 minutes. Gradually whisk in hot cream mixture and the salt. Let stand 10 minutes and check again for flavoring. Strain custard. If the lavender isn’t pronounced enough, squeeze the solids in the strainer to reduce more lavender flavor. Divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
3. Bake until just set in center, about 55 minutes. Remove from water bath; chill uncovered until firm, at least 3 hours, preferable overnight.
4. Before serving, sprinkle a heaping teaspoon of sugar on top of each custard and brown with a blowtorch or under a broiler until sugar melts and browns. It will quickly harden and form a sugar crust. Serve with a lavender sprig to garnish.