: The Easy Recipe
Lavender crème brûlée is a refined dessert that combines the sweetness of cream with a floral subtlety, offering an original take on the classic French dish. This easy recipe infuses the cream with a delicate floral aroma and adds a delightful crunch with caramelized sugar.
Ingredients
-
Egg Yolk
3 units -
Sugar
40 g -
Liquid Cream
40 cl -
Dried Lavender Flowers
2 tsp -
Brown Sugar
Preparation
- 1
Preheat your oven to 180°C (thermostat 6) with the dish and water that will hold the creams. - 2
Heat the cream with the lavender, ensuring it does not boil, for 15 minutes. - 3
In a bowl, beat the egg yolks with the sugar until the mixture whitens and becomes frothy. - 4
Strain the cream and pour it over the egg yolk/sugar mixture. Whisk quickly and pour into ramekins. -
Finally
Place the ramekins in the dish and bake for 20 minutes. The creams are ready when the center is still slightly wobbling. Let cool in the refrigerator for at least 2 hours.
