← Back to Search Results
baking, broiling French
Lavender Creme Brulee

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 2 vanilla beans
  • 1 1/3 cups heavy cream
  • 3/4 cup whole milk
  • 8 egg yolks, preferably free-range or organic
  • 1/4 cup sugar
  • A bunch of lavender
  • 4 tablespoons sugar

Directions

Preheat the oven to 275°F. Score the vanilla beans lengthways and run a knife up the beans to remove the vanilla seeds. Scrape the seeds into a pan with the beans, cream and milk and then slowly bring to the boil. Remove from the heat.

Meanwhile, beat together the egg yolks and sugar until light and fluffy. Remove the vanilla beans from the pan and little by little add the milk and cream to the egg mixture, whisking continuously. For a more intense flavor add a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of the flavor. Remove any bubbles or froth from the mixture before dividing it between 4 little shallow serving dishes. Stand these in a suitable-sized roasting pan filled with water halfway up the containers. Bake for around 25 minutes or until the custard has set but is still slightly wobbly in the center. Allow to cool at room temperature then place in the fridge until ready.

To serve, sprinkle each creme brulee with 1 tablespoon of sugar and some more of the lavender flowers and caramelize under a very hot broiler or using a kitchen blow torch.


© 2014 Jamie Oliver
 

Nutritional Information

Nutrients per serving (% daily value)

507kcal (25%)
147mg (15%)
0mg (1%)
477mcg RAE (16%)
157mg
12mg
8g
28g
0g
31g
533mg (178%)
66mg (3%)
22g (112%)
40g (61%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-explorations Baked Explorations
by Matt Lewis
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
lidias-italy Lidia's Italy
by Lidia Bastianich
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sweet-life The Sweet Life
by Kate Zuckerman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?