A Delicious Mother's Day Menu (page 2)

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Updated on May 3, 2010

Lavender Crème Brulèe

You will need 4 ramekin dishes for this dessert. This can be made the night before (fewer dishes to deal with the next day!). Wait until just before serving to sprinkle the sugar on top and to caramelize.

What You Need:

  • 1.5 cups heavy cream
  • 1 tablespoon dried culinary lavender (available at gourmet food shops)
  • ¼ cup sugar
  • 4 egg yolks
  • Extra sugar for sprinkling

What You Do:

  1. Preheat oven at 350 F.
  2. Bring the cream to a gentle boil. Remove from heat, add lavender and let steep for 15 minutes.
  3. Use a mesh colander to strain the cream into a bowl and discard the lavender.
  4. Using a mixer fitted with a paddle attachment beat the egg yolks with the sugar on medium speed until light in color.
  5. Reduce speed to low and add the cream to combine.
  6. Divide the cream between the ramekins.
  7. Fill the baking dish with boiling water so that the water reaches half way up to the ramekins. Bake for 30 minutes. Remove from oven and allow to cool. Place ramekins into the refrigerator until well chilled.
  8. When ready to serve, sprinkle the top of each dessert with about a heaping teaspoon of sugar. Carefully (this is not for kids to do!) caramelize with a torch, or under the broiler for a few minutes until caramelized. Makes four desserts.


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