Scarlett WCrème Brûlée à la Lavande
November 28th 2007 12:01
Creme Brulee a la Lavande
About Crème Brûlée à la Lavande
This rich and luxurious dessert is actually just a simple smooth custard: a mixture of cream and eggs, with a caramelized sugar topping. The custard mixture is cooked and chilled, and then a thin layer of sugar is sprinkled on top to be crystallised with a butane torch or under a “salamander” broiler, hence the name crème brûlée, which is translated as “burnt cream”. Traditional crème brûlée does not use any additional flavouring. However, this recipe adds a little French panache with aromatic lavender flower. This soft-and-crunchy treat should transport you straight to Provençe.
About Edible Dry Lavender Flower
Lavender is an incredibly versatile herb for cooking. In today’s upscale restaurants, fresh edible flowers are making a comeback as enhancements to both the flavour and appearance of food.
It is not surprising that lavender is edible and that its use in food preparation is also returning. Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.
INGREDIENTS
Serves 6
2 cups heavy cream
¾ teaspoon dry lavender flowers
5 egg yolks
½ cup sugar
2½ tablespoons brown sugar
1. Preheat the oven to 120º C. Add the cream and lavender in a small pot over high heat.
2. Bring to a boil and turn off the heat. Cover the pot and leave to rest for 30 minutes.
3. Whisk the egg yolks and sugar in a bowl for 1 minute.
4. Pour the egg yolk mixture into the lavender cream and combine. Strain to remove the lavender pieces.
5. Pour the mixture into a large ceramic dish or several small ceramic dishes to ½ inch height.
6. Bake for 30 minutes.
7. Remove and allow cooling for several hours. It is best to chill in a refrigerator overnight.
8. To serve, sprinkle the brown sugar over the top of the chilled mixture. Caramelise the sugar until golden using a butane torch or broiler.
**From “Behind the Apron– The recipes of Lan Kwai Fong, Hong Kong” and “What’s Cooking America” **
| 206 |
| Vote |
subscribe to this blog
