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Ingredients
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Ingredients
Method
Directions
- 1
Infuse the Cream
In a saucepan, combine heavy cream, lavender buds, and rose petals. Heat over medium heat until just below boiling. Remove from heat and let steep for 15 minutes.
- 2
Prepare the Custard
In a mixing bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened. Strain the infused cream through a fine mesh sieve to remove the lavender and rose petals, then slowly whisk the cream into the egg mixture. Add vanilla extract and mix until well combined.
- 3
Bake the Custards
Preheat the oven to 325°F (160°C). Pour 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 30-35 minutes, or until the custards are set but still slightly wobbly in the center.
- 4
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 5
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Allow to cool for a minute before serving.
- 6
Serve
Serve the crème brûlée chilled, garnished with fresh strawberries on the side.