Peach Lavender Crème Brûlée
Peach Lavender Crème Brûlée
Chantal Ireland
4
6-7 hours
30-35 minutes
French
Dessert
You'll need about 45 minutes of active prep time, then 6 hours to overnight, to set the custard. Baking time is about 30-35 minutes, then before you serve it you'll need another 15 minutes or so of prep, depending on your experience and comfort levels with the torch.
Ingredients
1 ½ cups whipping cream
- ½ cup whole milk
- ½ cup granulated sugar
- ¼ tsp sea salt
- 2 tbsp lavender buds
- 5 egg yolks
blank
- ¼ cup SaltSpring Kitchen Co. Peach & Lavender Spread
- 2 tbsp granulated sugar
Directions
- Preheat the oven to 325°F.
Heat the cream, milk, sugar, salt, and whole spices in a medium saucepan over medium heat until just steaming and warm. Reduce heat to low and simmer for 10 minutes to allow the spices to infuse.
- Whisk the egg yolks in a medium-sized mixing bowl until well combined, but not bubbly or frothy.
- Place 4 6oz ramekins in a shallow baking dish and fill the baking dish with enough water to cover half the ramekins, making a water bath.
- Using a fine mesh strainer, strain a ladleful of the warm milk into the egg yolks, whisk to combine and warm the yolks.
- In a fine stream, pour the remaining milk through the strainer into the yolk mixture. Stir to combine, doing your best not to create any bubbles.
- Pour the cream yolk mixture into the prepared ramekins, filling each ¾ full.
- Carefully transfer the baking dish into the prepared oven. Bake for 30 to 35 minutes until the centre is just set and wobblily when moved.
- Carefully remove ramekins from the water bath using tongs and place them on a cooling rack. Let them stand for 10 minutes, then transfer the cooling rack and ramekins to the fridge to set for at least 6 hours or up to 4 days.
blank
Spread 1 tbsp of Peach & Lavender Spread over the surface of the custard. Sprinkle the surface with 2 tbsp of granulated sugar.
Using a torch, caramelize the sugar over the surface of the custard, making a thick, hard crust. The jam insulates the custard, so let it cool and set for 5 minutes before serving and cracking the caramel. Enjoy!
