Lavender Creme Brulee
Serves 4
Recipe Ingredients
- 6 eggs
- 6 egg yolks
- 60g Hanbury Lavender Sugar
- 2 pints double cream
- 120g caster sugar
Preparation Instructions
- Mix eggs and sugar together.
- Gently bring cream to almost boiling point.
- Pour over the eggs and sugar whisking all the time.
- Set aside for 15 minutes to infuse, and then pour through a fine sieve.
- Put into small ramekins and cook in a Bain Marie at 180C/Gas 4 for about 30 minutes, until set.
- Cool and chill in the fridge overnight.
- Sprinkle some caster sugar on top and glaze with a torch.
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Thursday, August 20, 2009
