Creme Brulee Recipe
vanilla bean, lemon lavender shortbread crumble
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Ingredients
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Creme Brulee Ingredients
Method
Creme Brulee Directions
Prepare the Cream Mixture
In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod. Heat until just below boiling, then remove from heat and let steep for 15 minutes.
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, sugar, lemon zest, and lavender until the mixture is pale and slightly thickened.
Combine Mixtures
Remove the vanilla bean pod from the cream. Gradually whisk the warm cream into the egg mixture to temper the yolks. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.
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 jiggly in the center.
Chill the Custards
Remove the ramekins from the water bath and allow to cool at room temperature. Once cooled, refrigerate for at least 2 hours or overnight.
Caramelize Sugar
Before serving, sprinkle a thin layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it is golden and crispy. Let sit for a minute to harden.