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Lavender Scented Creme Brulee

Source: Cooking.com
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Active Time:  20 Minutes
Total Time:  6 Hours 45 Minutes
  Makes 4
Lavender can be very pungent and needs to be used judiciously as in this recipe. The goal here is hint of floral flavor to lend complexity to the dish. If fresh lavender is available, it will deliver a soft but full taste, but dried lavender is perfectly suitable. For best results, let these cremes chill overnight.
RECIPE INGREDIENTS
2  1/4 cups heavy cream
1/2 cup sugar
1 1/2 teaspoons fresh lavender blossoms or generous 1/2 teaspoon dried lavender
1/2 vanilla bean, split lengthwise
5 large egg yolks
8 teaspoons superfine sugar
Candied violets or fresh lavender
Lavender Scented Creme Brulee Recipe at Cooking.com
DIRECTIONS
Preheat oven to 325 degrees F. Place cream, 1/2 cup sugar and lavender in medium saucepan. Scrape in seeds from vanilla bean. Add bean. Bring to simmer. Turn off heat. Cover and steep for 30 minutes. Strain if using fresh lavender. Return cream mixture to simmer. Remove bean.


Beat egg yolks in 4-cup glass measuring cup until smooth. Gradually whisk in hot cream mixture. Divide custard among six 6-ounce ramekins or souffle cups. Place cups in large baking pan. Pour in enough hot water to come half way up sides of cups.

Bake until just edges are set and 90% of custard jiggles but is not too fluid, about 40 minutes. Remove from water bath and let cool at room temperature. Cover and refrigerate at least 5 hours or overnight.


Sprinkle 2 teaspoons superfine sugar evenly over each custard. Use torch to melt and caramelize sugar or broil about 2 minutes, watching carefully and rotating cups. Let stand until sugar hardens or chill 15 minutes to 2 hours. Garnish with candied violets or lavender, if desired.


NOTE: If using heart-shaped molds reduce cooking time to 20 minutes and sprinkle each with 4 teaspoons of sugar and caramelize.


Recipe created exclusively for Cooking.com by Lane Crowther.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4
Calories: 654
Fat. Total: 56g
Protein: 6g
Carbohydrates, Total: 33g
Sodium: 60mg
% Cal. from Fat: 77%
Cholesterol: 449mg
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