In third grade, we had an influx of new kids. I think there were 5 that year, which was a lot for our tiny, less than 200 student school. One girl always had the most themed birthday parties. In third grade, it was witches. In 6th grade, it was Paris. She had her mom make 10 crème brulées for her party. Her mom was way too nice, imo. That was the first time I ever had crème brulée, and it was really well done. Congrats to her mom!
This crème brulée is beautiful and it’s lavender infused. It sounds amazing!
This crème brulée is going to rock your socks! Honestly, I’d use it for special occasions, but why not make it whenever you feel like it? Your family will love it, and if you decide lavender isn’t your thing, just leave it out!
Thanks to Christ at What’s Cooking America for this AMAZING recipe!
Preheat oven to 300 degrees. Butter six (6-ounce) ramekins or custard cups and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom. Place custard cups in a shallow ovenproof roasting or baking pan.
In a large, heavy saucepan over medium heat, add cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture, blending well. Divide custard mixture among the custard cups.
Bring the water for the water bath (see definition on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups.
NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. If using a digital instant-read thermometer, inserte
Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2 teaspoons of remaining sugar over each crème brulee. For best results, use a small hand held propane torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.
If you don’t have a torch, place crème brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown. Refrigerate crème brulees at least 10 minutes before serving.
Makes 6 to 8 servings (depending on size of custard cups).
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: What’s Cooking America.