Crème Brûlée au Mélilot (White Clover Crème Brûlée)

Ingredients:

300ml cream
50ml milk
5g dried white clover flowers
4 egg yolks
50g sugar

150g granulated sugar, divided

Method:

Combine the cream, milk and dried clover flowers in a pan and bring just to a boil. Take off the heat and set aside to infuse for 20 minutes then strain through a fine-meshed sieve.

Meanwhile, beat together the egg yolks and sugar until foamy. Slowly add the strained cream mixture, beating constantly. Divide the resultant custard between four dishes.

Bring water to a boil, place the brûlée dishes in a baking tin then pour around the boiling water so it comes half way up the sides of the dishes. Transfer to an oven pre-heated to 150°C and bake for about 60 minutes, or until set around the edges (but still loose in the centre). Cooking time will depend on the ramekins you chose, but begin checking for done-ness after about 35 minutes.

When done, remove from the oven and set aside (still in the water bath) until completely cooled. Once cold, remove the ramekins from the water bath and chill in the refrigerator for at least 2 hours (they will keep for up to 2 days).

As soon as you are ready to serve sprinkle 2 tsp of the remaining sugar over each crème brûlée. Melt and caramelize this sugar with a small hand-held torch (alternatively set the remekins beneath a hot grill (broiler) until the sugar is melted. Allow the sugar to set then chill in the refrigerator for 10 minutes before serving.