Cream Brulee With Lavender Buds

A community recipe by susanvs

Not tested or verified by Nigella.com

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Introduction

This dessert while comforting, can also end a dinner party elegantly The lavender bud makes for a flavour that just adds to the richness of the pudding.

Ingredients

Serves: 0

2⅓ cups cream
⅔ cup milk
¼ cup granulated sugar
3 eggs
1 egg yolk
1 teaspoon vanilla extract
¾ cup soft light brown sugar
6 fresh lavender flower buds (optional)

Method

Cream Brulee With Lavender Buds is a community recipe submitted by susanvs and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 160C Heat cream, milk and sugar in a heavy saucepan to almost boiling. In a separate bowl beat whole eggs and an extra egg yolk together well. Gradually whisk the heated mixture into the eggs, and then return mixture to the saucepan. Cook over moderate, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (3 to 4 minutes)

Remove from heat, Stir in Vanilla Pour custard into 6 individual custard dishes add the lavender buds or into 1 shallow baking dish about 9 inches across. Set dish or dishes in a large pan and place on the middle rack of the oven.

Pour hot water into the outer pan to come level with custard. Bake for 35 to 45 minutes, until centre of custard is set. When done, remove custard from water bath and cool. Cover till you need it

Just before serving, sift brown sugar evenly over top of custard, spreading to the edges. Blow torch until browned but not burned.