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Ingredients
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Ingredients
Method
Directions
Prepare the Cream Mixture
In a saucepan over medium heat, combine the heavy cream, granulated sugar, and the scraped seeds from the vanilla bean, along with the whole bean. Add the lavender flowers and bring to just below a simmer. Remove from heat and let steep for 15 minutes.
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks until they are pale and slightly thickened.
Combine Mixtures
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine sieve into a clean bowl to remove the lavender and vanilla bean.
Add Stone Fruit
Gently fold in the chopped stone fruit into the custard mixture.
Bake the Custards
Preheat the oven to 325°F (160°C). Divide the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until the custards are set but still slightly jiggly in the center.
Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or up to overnight.
Caramelize the Top
Before serving, sprinkle a thin layer of brown sugar over each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place them under the broiler for a few minutes, watching carefully to avoid burning.
Serve
Allow the crème brûlée to sit for a minute to harden the sugar crust before serving. Enjoy!