Have I mentioned before that eating lavender infused food remind me of eating soap or body lotion? First time I ate a lavender something was at a lavender farm in Hunter Valley, NSW, Australia. I had lavender scones with strawberry jam. All I can say is that it's definitely an acquired taste.
When I fed Alvin a spoonful of this creme brulee I made, first words that came out of his mouth were, "But it's strange". So, friends, don't say I didn't warn you. Proceed with caution!
Lavender Crème brûlée
Adapted from Bea
Serves 3
1 cup heavy cream
1 tablespoon culinary lavender
1½ tablespoon caster sugar
3 egg yolks
½ teaspoon vanilla extract
2 teaspoons caster sugar to caramelize on the top
Preheat oven to 350°F/175°C.
Bring the cream to a gentle boil in a saucepan. Once it starts boiling, remove from heat. Immediately throw in culinary lavender and steep for 15 minutes.
Strain.
Beat the egg yolks and mix with caster sugar and vanilla extract till light in colour.
Pour in the cream slowly and mix.
Divide the cream mixture between the 3 ramekins.
Fill the baking dish with boiling water so that the water line is half way up to the height of the ramekins. Bake in the oven for 25-30 minutes. Let cool before placing the ramekins in the fridge for a few hours.
When ready to serve, sprinkle top of cream with caster sugar and caramelize with blow torch or put under the broil for a few minutes.
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