Lavender & Wild Flower Honey Crème Brulee
Medium - Hard
1.5 cups heavy cream
1/2 cup milk
7 each egg yolks
2 oz sugar
2 oz wild flower honey
3-4 sprigs lavender or (1 T dried lavender)
3 - 4 tbsp granulated sugar
Preheat the oven to 350’.
Put the cream and milk into a saucepan with the lavender. Bring to a boil and turn the heat off. Let the lavender stems steep for about 15 minutes or until the milk has a gentle lavender flavor.
Meanwhile, beat the egg yolks, sugar and honey until smooth.
Pull the sprigs out of the cream and milk mixture and whisk into the egg mixture. Strain through a fine mesh sieve and skim off any foam.
Pour the creme brulee mixture into four ounce ramekins or brulee dishes. Set the ramekins into a baking pan. Add enough hot water to reach halfway up the sides of the ramekins.
Place in the oven and bake for 25 - 30 minutes or until they are set. Test by jiggling the dish. Cool in the water bath. Refrigerate for a few hours or overnight.
Before serving, sprinkle tops with a thin layer of granulated sugar and caramelize
with a small torch or under a high temperature broiler. Garnish with lavender blossoms or candied violets.
Complementary Wines: Madeira Malmsey, Muscat: orange, Sauvignon Blanc Late Harvest, Sherry Amontillado
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