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Lavender Crème Brulee

  • Heavy cream, 1 cup
  • Egg yolks, 3
  • Sugar (raw is best for flavor), 2 tablespoons OR Honey, same amt.  
  • Vanilla extract, 1 teaspoon 
  • Fresh Lavender, crushed, 1 tablespoon  
  • Brown sugar, 2 teaspoons

Crème Brulee is not only a universally recognized "foodie" dessert, it's also stupid simple to make. What does that mean?  It means if you can't make it, you're truly stupid. Really.

You'll see plenty versions out there that include such other fresh flavorings such as Lemon (use a little lemon zest) Rose (just a little rose oil or fresh washed and crushed petals), but I happen to like the way that Lavender mixes well with dessert wines.

Preheat your oven to 300 F.

Heat up the cream SLOWLY in a saucepan on medium low and add the crushed lavender then slowly the sugar, ensuring the sugar melts….make sure you've got at least a good 10 minutes over the heat so that the lavender flavor gets into the cream.  DO NOT LET THE CREAM BOIL, MY FRIEND!

Whip the egg yolks until they are lemon yellow in color, then gradually add the hot cream mixture to it. Now, add the vanilla extract.

Pour the mixture into ceramic ramekins and set in a larger baking dish that has about an inch of hot water in it (for even steamed heat).  Bake this for about an hour or so, then let cool to room temperature, then chill in the fridge.

Now, once chilled (3-4 hours) and when you're ready to serve, THIS IS THE COOL PART WITH FIRE, BABY! sprinkle the brown sugar on top and use a culinary blow torch to carefully melt the sugar.  No blow torch?  What kind of LIFE are you living?!?  Ok, then just place 2 inches under a hot broiler for like 90 seconds until the sugar melts.

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