Enjoy a creme brulee without leaving the house. No torch? No problem.
I found this delicious Torchless Lavender Creme Brulee on Mon Petit Four and was inspired to share it with you all!
Ingredients
- 4 cups heavy cream
- 1 tbsp organic dried cooking lavender
- 3/4 cup granulated sugar (divided into 1/4 cup + 1/2 cup)
- 1 tbsp organic vanilla extract
- 8 egg yolks
- 1/4 tsp salt
Directions
- Preheat the oven to 320°F
- Bring a pot of water to a boil and set aside.
- In a separate saucepan, heat your heavy cream on medium heat, being very careful not to let the cream boil.
- While the cream is heating, mix in 1/2 tbs of dried cooking lavender.
- Sir and allow mixture to come to a slight simmer (should only cause light bubbling at the edges of the pan).
- Lower the heat slightly to keep the cream from overheating, and add in 1/4 cup of sugar.
- Mix. Once bubbles form along the edges, remove saucepan from heat.
- In a medium sized bowl, whisk egg yolks with remaining 1/2 cup of sugar.
- Add in salt and mix until combined.
- Slowly and carefully pour approximately 1/4 cup of the heated cream mixture into the egg yolk mixture, whisking vigorously as you pour to prevent the eggs from scrambling.
- Once combined, add the now warm yolk mixture into the saucepan with the rest of the cream, whisking vigorously.
- While whisking, add in vanilla.
- Once fully combined, pour this batter into a large bowl, using a fine mesh sieve to strain.
- Use a ladle to evenly distribute the cream among 8 (6 oz.) ramekins.
- Place ramekins into a deep roasting pan and put in oven on the second to lowest rack.
- Once placed, grab the pot of set aside boiled water (from step 1) and pour into the base of the roasting pan until it reaches halfway up the sides of the ramekins. Be careful not to pour any water into the actual ramekins.
- Bake at 320°F for 1 hour, or until creme brulée is set and the centers tremble only slightly.
- If after 1 hour the creme brulée is not set, increase heat to 350°F for another 10 minutes, keeping a close eye on them.
- Remove from oven and allow the creme brulée come to room temperature.
- Cover the ramekins in plastic wrap and place them in the fridge to chill for at least 3 hours (or overnight).
After the creme brulee has set:
- Once fully chilled, remove plastic wrap from ramekins and sprinkle 1-2 teaspoons of granulated sugar on top of each creme brulée.
- Place ramekins on a sheet pan.
- Place the sheet pan under your broiler for 1 minute, or until the top turns crisp and amber, with a few dark spots.
- Serve immediately + enjoy!
