The Good Rabbi's Blog

Ingredients

• 1 Quart Cream
  
• 12 Egg Yolks
  
• 8 Ounces Sugar (One Cup)
  
• 1 Teaspoon Vanilla
  
• 1 Tablespoon Lavender Seeds
  

Instructions

1. Add lavender seeds to cream, and scald to around 180°.
   
2. Blend together the egg yolks, vanilla, and sugar.
   
3. Temper the hot cream into the yolk mixture (see note)
   
4. Skim off any foam, strain out lavender seeds, and let stand for five minutes.
   
5. Pour the mixture into brûlée dishes (ramekins)
   
6. Set ramekins into a sheet or hotel pan, and put into a 325° oven.
   
7. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
   
8. Bake 15-20 minutes or until just set (custard will not ripple when you tap the pan, but rather will jiggle).
   
9. Remove from water, and let come to room temperature.
   
10. Refrigerate to chill completely (preferably overnight).
    

1. Sprinkle with sugar (AA sugar works well, but regular also will work fine) to completely cover the surface with a thin layer.
   
2. Using a brûlée torch, caramelise the sugar carefully, starting at the edges and moving in towards the centre.
   

Notes:

1. Tempering is a process that is followed in order to ensure that the egg yolks do not immediately curdle. This is accomplished by SLOWLY pouring the cream into the egg yolk mixture a little at a time, while whisking the mixture constantly. This takes time, but it is the only way to do this the right way.
   
2. The dessert should be brûléed as close to service as possible, as once the sugar is caramelised, the surface of the custard will begin to break down.
   
3. This makes about five or six ramekins of Crème Brûlée.