Lavender Crème Brulee
-Adapted from Flavours of a Region: Eastern Townships Cookbook
Here is a gorgeous way to serve this lavender scented custard.
2 cups heavy cream
2 sprigs fresh lavender or 1/4 teaspoon dried lavender 5 egg yolks
1/4 cup sugar
1/2 teaspoon cornstarch
1/4 cup honey
4 large apples, cored
1. In a saucepan, heat cream with lavender at low heat. Steep for 15 minutes and remove the lavender.
2. In a bowl, beat the egg yolks. Sprinkle the sugar and cornstarch into the eggs. Add honey in a thin trickle, and beat until egg yolks are light and frothy.
3. Pour the hot cream over the egg yolk mixture, stirring well. Pour into the saucepan and stir constantly over very low heat until the cream coats the back of a wooden spoon. Place saucepan in a bath of ice to stop it from cooking.
4. Pour the mixture into cored apples and cool in the refrigerator for at least 4 hours. When ready to serve, sprinkle sugar on top and brown with a blowtorch or a crème brûlée iron or under the broiler. Let stand until the sugar hardens.
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