Lavender Creme Brulee

[ßäbý ®ü±h]

For Who and anyone who wants to try it.
I got this recipe from a cooking class at my favorite restaurant.

If you do not have the little bowls to bake in, I would not recommend trying them in anything.
Torching the sugar at the end could shatter the glass (if that's what you try to use), so be careful.


Lavender Creme Brulee

2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoon organic dried lavender blossoms without stems (we used fresh picked from our garden)
½ cup honey
¼ cup white sugar
6 or 7 egg yolks

In a saucepan, heat cream, vanilla, cinnamon, and lavender over medium heat until just boiling. Remove form heat, cover, and allow to steep for 20 minutes.

In a mixing bowl, combine honey, sugar, and egg yolks and mix well.

Strain cream mixture into egg mixture and mix well.

Pour into ramekins, cover each ramekin with plastic wrap, and bake at 215 degrees until set, about 90 minutes.

Remove from oven and remove plastic. After brulees are cooled, sprinkle with fine white sugar and caramelize with creme brulee torch (or soldering torch).


edit:
depending on the size of your dish, i think it makes about ten avarage sized dishes