DISCOVER THE FRAGRANT FLAVOURS OF PROVENCE
Creme Brulee is traditionally flavoured with vanilla, but to give the classic dessert a bit of Provencal oomph, add culinary lavender which is just as delightfully sweet to taste as it is to breathe in.
Lavender is a strong scent so a little goes a long way.
FLAVOUR PAIRINGS WITH LAVENDER
Sweet and fragrant, lavender has been cultivated for centuries for it's beauty, essential oils, therapeutic gifts and of course culinary uses.
A romantic flower, lavender's lovely perfume complements a variety of both sweet and savoury tastes. Pair with strawberries, blueberries, pears, lemon, orange, honey, sage, rosemary, oregano, thyme, black pepper, lemon juice, lemon zest and chocolate for delicious flavour combinations.
Use lavender from your garden or purchase in the store, just make sure you are choosing culinary lavender as not all forms of the flower are edible.
INGREDIENTS
- 1 cup milk
- 6 egg yolks
- 1 1/2 cups sugar
- 1 tsp lavender
- 2 cups creme fraiche
- 2/3 cup raw sugar
PREPARATION METHOD
Boil the milk. Remove from heat and add lavender. Chill for 12 hours. In a small mixing bowl, add egg yolks and whip them while incorporating the sugar until the mixture is nearly white.
Strain the chilled milk and place in a saucepan under low heat. Add creme fraiche slowly while whisking. Let sit for 45 minutes.
Rinse the ramequins with cold water and don't wipe dry. Pour the cream into the ramequins and put them into a water bath with water to mid-height.
Place in 350F oven for 20 minutes. To serve, sprinkle raw sugar on top of the cremes and caramelize using a kitchen torch (or broil for 5 minutes).
TOO MUCH WORK? No problem - why not JOIN US on the Colors of Provence AMA River Cruise this November and experience it for yourself!
CONTACT ME for the details cause right now, we've got an EXCLUSIVE CANADIAN RESIDENT special on and it's almost FREE :)
We'd love to have you along for the ride ....