flavoured creme brulee

catering pretoria

Heavenly recipe for a delicately lavender flavoured creme brulee with a burnt sugar topping.

500ml Fresh Cream
200ml Full Cream Milk
6 Jumbo Egg Yolks
90g Castor Sugar
1 Vanilla Pod – split lengthwise and the seeds scraped out with the tip of a knife
1 Lavender Flower, washed
100g Castor Sugar or Flavoured Sugar for the topping (Demerara apparently works well but I didn’t have any)

How to
Preheat oven to 150deg Celcius

Place 6 – 8 ramekins onto a flat folded tea towel in a large roasting tin (depends on the size of your ramekins)

Fill the kettle with water and switch it on

Place the cream, milk, vanilla seeds and pod and the lavender flower into a small saucepan and place over a medium heat to scald – don’t boil it. Take it off the heat just as the bubbles start forming around the sides of the saucepan

While the cream is heating up whisk your egg yolks and sugar together very well until very pale and thick

When the cream is ready strain it through a sieve into a jug then pour it gently into the bowl with the eggs, whisking all the while. You do NOT want it to start scrambling the eggs so constant whisking is essential

Once all incorporated pour the custard into the ramekins almost filling right to the top

Place the roasting tin as close to the oven shelf as possible then pour in the boiling water from the kettle to come about half way up the sides of the ramekins (I find it much easier to have the empty roasting pan close to the shelf, otherwise you carry the heavy pan with boiling water all the way to the oven!

Cover loosely with a sheet of tin foil then place on the middle rack in the oven

Bake for about 1 1/2 hours – the top should be well set but the custard can still wobble a bit underneath

Cool completely then cover with clingfilm and refrigerate for a few hours or overnight

When ready to serve the dessert sprinkle an even layer of sugar over the top of each one then caramelize with a blow torch or under the very hot grill for a few seconds

I tried both methods and found the little kitchen blow torch absolutely ideal for this. You don’t want the custard to start melting underneath

Repeat the process once more if you want a thicker burnt sugar topping then allow to harden and cool for a few minutes before serving

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