Crème Brûlée with Lavender and Honey

Chef Jean-Marc Larue in Avignon showed me how to turn this classic dessert into a distinctive Provençal version with the addition of lavender and honey.

I have experimented with using half milk and half cream, but the texture was disappointing. Use all cream for the best results.

2 cups heavy cream 480 ml
½ stalk fresh lavender or
3 T dried cooking lavender 45 ml
6 egg yolks
¼ cup honey 60 ml
¼ cup granulated sugar 50 g

Serves 4-6

Method

Preheat oven to 275º F (135º C).

In a small saucepan bring the cream to a boil, but don’t let it boil over. Remove it from the heat, add the lavender and infuse for 1 hour at room temperature. Using a fine sieve or cheesecloth, strain the mixture and return it to the same saucepan. Heat to a simmer and then remove from the heat immediately. Stir in the honey until dissolved.

In a medium-size mixing bowl, whisk the yolks until they are combined. Continue to whisk while slowly adding a small amount of the warm lavender cream. Add a little bit at a time so the yolks don't cook, until all the cream is mixed in.

Divide the liquid custard among 6-ounce (175 ml) ramekins. Place them in large baking dish. Fill the baking dish with hot water to halfway up the sides of the ramekins and put the baking dish in oven. Bake for 40 minutes and then check every 5 minutes. When fully baked the brûlées will be almost firm but will jiggle just slightly when shaken. Remove the ramekins from the water bath, let them cool and then refrigerate for at least 2 hours.

To prepare for serving, sprinkle each dessert with 1 tablespoon of sugar. Next, brown (brûlée, or broil) the sugar using a kitchen torch. Sugar can burn quickly, so use the torch carefully until the top is a deep golden brown. Serve immediately.