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Lavender Crème Brûlée I

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Ingredients Edit

Directions Edit

  1. Scrape the seeds from the vanilla bean pod. In a medium saucepan, combine the vanilla bean pod and seeds, the milks, and the lavender flowers. Bring to a simmer over low heat. Remove from the heat, cover, and steep for 30 minutes.
  2. Preheat the oven to 325 °F. Return the pan to medium heat and bring the milk mixture back to a low boil.
  3. Combine the eggs, egg whites, and Sugar in a bowl. Slowly whisk the hot milk into the egg mixture, stirring constantly ntil all the milk has been added.
  4. Strain the custard through a fine mesh strainer or a colander lined with cheesecloth.
  5. Pour ½ cup of custard into each of 12 ramekins and place them in a baking pan. Add enough hot water to the baking pan to bring the water halfway up the sides of the ramekins.
  6. Bake for 50 minutes or until the custard is set. Cover and refrigerate until well chilled (1 to 2 hours).
  7. When ready to serve, preheat the broiler. P{lace the ramekins of chilled custard on a baking sheet. Sprinkle ½ teaspoon raw cane Sugar in each ramekin and broil quickly until the Sugar is caramelized, 1 to 2 minutes.
  8. Watch carefully to avoid burning. Let cool at room temperature for 5 to 10 minutes before serving.

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