Vanilla-Lavender Crème brûlée
Dessert
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Cook Time
3 h
Servings
4
Difficulty
Medium
Prep Time
20 Min
Ingredients (6 ingredients)
-
500 ml Cream
-
0.5 Stück Vanilla bean
-
1 TL Lavender blossoms
-
6 Stück Egg yolks
-
50 g Sugar
-
Sugar for caramelizing
Preparation (7 steps)
Boil cream, vanilla seeds and lavender
Put 500 ml cream, the seeds of half a vanilla bean, and 1 tsp of lavender blossoms into the mixing bowl and bring to a boil for 8 min./90°C/speed 2. Leave the measuring cup in place.
Whisk egg yolks and sugar
In a separate bowl, whisk 6 egg yolks and 50 g sugar with a whisk until the mixture is light and frothy.
Stir in cream-lavender mixture
Slowly stir the hot cream-lavender mixture from the mixing bowl into the egg yolk-sugar mixture. Be careful not to curdle the egg yolks.
Fill cream into ramekins
Strain the cream through a fine sieve to remove lavender blossoms and any curdled egg yolks. Distribute the cream evenly among 4 ovenproof ramekins.
Bake crème brûlée in the oven
Place the ramekins in a baking dish and pour enough hot water into the dish so that the ramekins are about halfway submerged in the water. Bake in a preheated oven at 150°C top/bottom heat for approx. 45-60 minutes until the cream has set, but is still slightly wobbly in the middle.
Let crème brûlée cool
Remove the crème brûlée from the oven and let it cool completely. Then refrigerate for at least 2 hours, preferably overnight.
Caramelize sugar
Before serving, sprinkle the surface of the crème brûlée with a little sugar and caramelize with a crème brûlée torch or under the oven broiler until the sugar is golden brown.
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Source
MiaMix
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