Crème brûlée is one of the first desserts I began cooking as a kid. This one infuses honey and lavender, two flavors I love. The Polo Lounge at the Beverly Hills Hotel used to serve lavender crème brûlée and I remember it as one of the best desserts I ever had.
Crème brûlée is one of the first desserts I began cooking as a kid. This one infuses honey and lavender, two flavors I love. The Polo Lounge at the Beverly Hills Hotel used to serve lavender crème brûlée and I remember it as one of the best desserts I ever had.
In a medium saucepan, bring cream, lavender, and vanilla bean (with seeds) to simmer over medium heat, stirring occasionally. Remove from heat. Allow to steep 10 minutes. Strain mixture into a bowl.
In bowl of stand mixer, combine sugar, honey, and yolks at low speed until well combined and starting to change color, about 2 minutes. Slowly mix in milk mixture. Mix until just combined (to avoid foaming).
Place ramekins in a 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 minutes 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 minutes. Sprinkle confectioners sugar on top and shake to evenly distribute. Using a kitchen torch, melt sugar evenly until deep brown and crunchy.
I like to cook and experiment in the kitchen. Usually I go by memory, but I also use recipes from various sources. I wanted to make this site to keep everything in one place and to keep track of the changes that make the food taste best. Also I'd like this to be a place that my friends and family can learn more about me through the food I make.
