Peach Lavender Crème Brûlée

Directions

1. Preheat the oven to 325°F.

2. 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.

3. Whisk the egg yolks in a medium-sized mixing bowl until well combined, but not bubbly or frothy.
4. 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.
5. Using a fine mesh strainer, strain a ladleful of the warm milk into the egg yolks, whisk to combine and warm the yolks.
6. 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.
7. Pour the cream yolk mixture into the prepared ramekins, filling each ¾ full.
8. 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.
9. 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.

When ready to serve:

1. Spread 1 tbsp of Peach & Lavender Spread over the surface of the custard. Sprinkle the surface with 2 tbsp of granulated sugar.

2. 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!