Lavender Creme Brulee for Two

• Gluten free

• Seafood

  • 1 Caviar from half of one vanilla bean

• Produce

  • 1/4 tsp Lavender extract

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 1/4 cup Baking sugar + more

• Dairy

  • 1 cup Heavy cream

Found on thewanderlustkitchen.com

Description

Ingredients

• 3 egg yolks
• 1 cup heavy cream
• Caviar from half of one vanilla bean
• 1/4 cup baking sugar + more for caramelizing
• 1/4 teaspoon lavender extract

Directions

• Preheat an oven to 300 degrees Fahrenheit.
• Place the egg yolks and sugar in the bowl of a mixer and beat until combine (about 2-3 minutes).
• Heat the cream, vanilla bean caviar, and lavender extract in a saucepan over medium heat for 5 minutes to infuse the flavors.
• With the mixer running on low, temper the eggs by very slowly drizzling a tablespoon of the cream mixture into the egg mixture. Continue slowly adding the remaining cream mixture to the egg mixture.
• Place two creme brulee dishes in a deep, rimmed baking dish. Divide the custard base between two creme brulee dishes.
• Place the rimmed baking dish in the oven, the pour enough hot water into the baking dish to come up halfway to the tops of the creme brulee dishes. Bake in this water bath for 35-45 minutes, or until the creme brulee is set (wiggles but doesnt slosh).
• Carefully remove the baking dish from the oven. Transfer the creme brulee dishes to a wire rack to cool to room temperature. Refrigerate until chilled, about 2 hours.
• Sprinkle baking sugar onto the tops of the custard, turning and tapping the dish to shake out any excess sugar. Ignite a culinary torch and brulee the sugar until caramelized.