Lavender Brulee

6 egg yolks
50g sugar
500ml milk
8 buds fresh lavender

Bring milk and lavender buds to the boil then remove from heat. Let sit for 10 minutes.
Whisk the egg yolks with the sugar until it thickens and lightens in color.
Remove buds from milk and stir into the egg mixture with a spoon, do not whisk. It's alright if some leaves have stayed in the milk.

Pour into molds and place these into a dish with about 2cm of water on the bottom.
Place carefully into a pre-heated oven at 130ÂșC for approximately 1 hour.
Brulees will be ready when you tap the sides and it holds like a jelly. There should be no liquid.
Remove from water and let brulees sit for 30 minutes. They can be chilled if desired.
To finish the top, sprinkle lightly with castor sugar and use a small blow torch to caramelize the sugar. You can also heat up an old spoon in a gas flame until really hot then run smoothly over the sugar.

 Recipe Submitted by: 
Matt Clark
Culinary Madness
Matt Clark Culinary Consulting Services 

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