Honey Lavender Creme Brulee Recipe 415 Recipes

HONEY-LAVENDER CREME BRULEE RECIPE - (4.1/5)

Steps:

• Preheat oven to 325 degrees. In medium saucepan, bring cream, lavender and vanilla bean and seeds to simmer over medium heat, stirring occasionally. Remove from heat; allow to steep 10 min. Strain mixture into a bowl. In a bowl of a stand mixer, combine 3 Tbsp. sugar, honey and yolks over low speed until well combined and starting to change color, about 2 min. Slowly stream in milk mixture; mix until just combined (to avoid becoming foamy) Place ramekins in high-sided baking pan' divide cream mixture evenly among them. Fill baking pan with water until it goes 3/4 up the side of the ramekins. Bake 50-55 min. until mixture is set, but still wobbly. Remove ramekins from pan; place in refrigerator for at least 2 hours and up to 2 days. To serve, remove from refrigerator and keep at room temperature for 20 min. Sprinkle custards with 2 Tbsp. sugar. Using kitchen torch, melt sugar evenly until deep brown and crunchy. Chill time: 2 hrs up to two days

ROASTED VANILLA & HONEY CRèME BRûLéE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.
• Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the cream and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a pestle and mortar, then stir through the honey mixture.
• Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight.
• Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.