 | 2 Cups of heavy Cream |
| 1/4 Vanilla Bean (May substitute Vanilla extract) |
| 3 to 4 sprigs of Lavender |
| 1/4 cup of granulated sugar |
| 5 egg yolks |
| 1/2 tsp of sugar for each ramekin topping. We recommend raw sugar. |
Prepares 4 six ounce servings
Prep time: 10 minutes
Cook time: 20 - 40 minutes
Chill Time: Minimum of 2 hours
Note:
Refrigerate not less than two hours, or up to two days.
When ready to serve, sprinkle each custard with 1/2 tsp. of sugar. Using a kitchen torch, (or the oven broiler), caramelize the sugar until glossy brown.
We recommend doing this about a half hour before serving, so that the custard can be placed back in the refrigerator to reset from the caramelizing process.
| Preheat oven to 325 degrees. Select a baking dish that will hold four 6 ounce ramekins and prepare the dish by lining it with several sheets of paper towel. Put a quart of water on to boil. |
| Pour cream into a medium saucepan. Split the vanilla bean and scoop the seeds into the cream; add the bean as well. Add lavender sprigs. |
| Scald the cream over medium heat until you see small bubbles on the side of the pan. |
| In a medium mixing bowl, whisk the 1/4 cup of sugar with yolks until pale yellow. |
| Pour the scalded cream through a strainer into a heat-resistant bowl or measuring cup; discarding the vanilla bean and lavender. |
| Pour a small amount of the hot strained cream, (tempering), into the yolk mixture and whisk until blended. After tempering, slowly mix in the remaining cream. |
| Divide mixture among the ramekins. Place in the paper towel lined baking dish, and pour hot water into the dish until it comes halfway up ramekin sides. |
| Cover the pan with foil. Bake until just set, (30-40 minutes). |
| Carefully remove the baking pan from the oven, and let cool in the water bath. |