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1 teaspoon pure
1 pinch of salt
6 large egg yolks
1/3 cup granulated sugar
To make the custard: add
the cream, milk, lavender, vanilla and salt to a heavy 2-quart
sauce pan, over moderate heat, stir occasionally with a whisk.
When the mixture begins to simmer (tiny bubbles will form around
the edge of the pan), remove from the heat and let
the mixture sit at room temperature for at least 1 hour. This
will allow the lavender to steep (infuse) into the cream. ~
Next is only for the extravagant lavender lovers ~
after the mixture
has cooled to room temp... cover and refrigerate over night; this
will deepen the lavender flavor.
Pre-heat oven to 325°F and place your oven rack in the
center position. Re-heat the infused cream to a very-slight
simmer, stirring a few times.
In a medium-sized mixing bowl,
whisk together the egg yolks and 1/3 cup sugar until slightly thickened.
One important step is to 'temper' the egg mixture
whisking 1/4 cup (at a time) of the warmed cream into the egg
mixture; this keeps from ending up with scrambled eggs.
Strain the custard through a fine sieve into a container with a
pour spout, skim off any bubbles, discard the whole lavender.
Fill six 8-ounce ramekins or brûlée
dishes almost to the top with the custard; place the ramekins in
a shallow roasting pan so that the edges are not touching.
To bake gently ~ add hot water to the roasting pan, filling
until the water is halfway up the sides of the ramekins. Loosely
cover the pan with foil; bake 35-45 minutes (this time will vary
depending on the your oven's personality and the actual size of
dishes and pans you use), or until the custard is set in the
middle, when a sharp knife inserted comes out clean.
Remove each ramekin from the water bath and place on a wire rack
to cool to room temperature... then refrigerate, uncovered, and
To make the topping ~ this is where your custard turns into
brûlée ~ at least 30 minutes before serving... sprinkle a
generous amount of sugar on top of each custard. Using a
culinary blowtorch melt the sugar by slowly moving, back and
forth, over the surface until the sugar bubbles, liquefies, and
lightly browns. Place the brûlée back in the refrigerator
to allow the topping to harden, at least 15 minutes. Voilà
If it is your first time making this elegant dessert you should
know... unless you are going to eat all the little brûlée
~ wait to torch the sugar. If it stays in the refrigerator overnight, the hard topping will begin to go back to a liquid;
although it will still be edible.
Lavender Farm, Boulder Creek, California.
Phone: 831-252-8233 Fax: 831-338-3712
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