Peach Lavender Crème Brûlée

Sweet Delight in Every Bite

Made with our Peach & Lavender Spread from the Sweet Trio Collection, our spin on this classic French dessert brings a balance of sweet and floral notes. It's great for finishing a gourmet meal or as a weekend treat.

Topped with our Peach & Lavender Spread, the crisp, caramelized sugar crust contrasts the creamy custard beneath. It's a gourmet experience that's surprisingly simple to create at home. The result is a silky smooth custard that captures the allure of summer in every spoonful.

Peach Lavender Crème Brûlée

Name: Peach Lavender Crème Brûlée
Yield: 4
Cuisine: French
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; ¼ cup SaltSpring Kitchen Co. Peach &amp; Lavender Spread; 2 tbsp granulated sugar

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Cuisine

French

Author:

Chantal Ireland

Servings

4

Prep Time

6-7 hours

Cook Time

30-35 minutes

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

When ready to serve:

¼ cup SaltSpring Kitchen Co. Peach & Lavender Spread
2 tbsp granulated sugar

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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.

When ready to serve:

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!