Crème Brûlée with a Twist

local_grocery_store Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tablespoon lavender buds
• 4 egg yolks
• 1/3 cup granulated sugar substitute
• 1 teaspoon vanilla extract

restaurant_menu Method

1. 1.Preheat the oven to 325°F.
2. 2.In a small saucepan, heat the heavy cream, whole milk, and lavender buds over medium heat until it just begins to simmer. Remove from heat and let steep for 10 minutes.
3. 3.In a medium bowl, whisk together the egg yolks, sugar substitute, and vanilla extract until pale and thick. Strain the lavender cream into the egg mixture, whisking constantly.
4. 4.Divide the mixture evenly among 4 ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
5. 5.Bake for 40-45 minutes, or until the custard is set but still jiggles slightly in the center. Remove the ramekins from the water bath and let cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
6. 6.When ready to serve, sprinkle a thin layer of granulated sugar substitute over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Serve immediately.

lightbulb_outline Tips

• chevron_rightMake sure to strain the lavender buds out of the cream mixture before adding it to the eggs.
• chevron_rightFor a stronger lavender flavor, add an extra 1/2 tablespoon of buds to the cream mixture.
• chevron_rightIf you don't have a kitchen torch, you can broil the custards in the oven for a few minutes until the sugar is caramelized.