Lavender Crème Brulée

Ingredients:

1l double cream
1 tbsp dried culinary lavender flowers (Lavandula angustifolia)
8 egg yolks
150g granulated sugar, divided

Method:

Butter six 200ml ramekins then place in a shallow glass or ceramic baking dish.

Combine the cream and lavender flowers in a heavy-based saucepan over medium heat and bring just to a simmer. Take off the heat and set aside for 5 minutes to allow the lavender flavour to infuse the cream. After this time strain the mixture through a fine-meshed sieve to remove the lavender flowers.

In a large bowl whisk together the egg yolks and 100g sugar until light and creamy. Slowly add the strained cream, beating constantly. Divide the resultant mixture amongst the prepared ramekins, filling them no more than half full. Bring a pan of water to a gentle simmer then carefully pour into the tin so it surrounds the ramekins and comes half-way up their sides.

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 brulée. 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.