Floral Fixation - Lavender Crème Brûlée

These past two weeks have been a whirlwind of madness at work. I'm so glad I finally have a chance to share this recipe with you! Crème brûlée has always been one of my favorite desserts. I just love cracking that sugary top with the back of my spoon to get to the creamy goodness inside. Yum!

I decided to make crème brûlée this year as my Valentine's treat for Chris. For a creative and romantic twist, I tried infusing lavender into the cream. It was a hit! The subtle floral flavor balanced well with the richness of the custard. Crème brûlée is surprisingly easy to make, and I can't wait to give rose, jasmine, chrysanthemum, and violet a whirl sometime.

Lavender Crème Brûlée

Ingredients
2 cups heavy cream
2 tablespoons dried lavender flowers
1 pinch of salt
1 teaspoon pure organic vanilla extract  
8 egg yolks
1⁄3 cup granulated sugar

Preheat your oven to 325°F. In a saucepan, combine and heat the cream, vanilla extract, salt, and lavender over moderate heat. Stir with a wooden spoon until the mixture begins to simmer. 

Remove pan from heat and let the mixture sit at room temperature for about an hour. This gives the lavender flavor extra time to steep into the cream. Isn't this so pretty? :)

Reheat the infused cream to a low simmer, then remove from heat once again.

In a large mixing bowl, whisk the egg yolks and sugar together into a slightly thickened mixture. Add this to the hot cream while whisking to mix completely. Make sure you pour slowly and mix evenly, to avoid making egg drop soup!!

Strain the custard mix through a fine sieve into a spouted bowl. Skim off any floating bubbles.

Fill six ramekins with the custard mix. Place them in a shallow roasting/baking pan, and add hot water until it comes halfway up the sides of the ramekins. Tent the pan with foil and bake for 35-45 minutes. 

Remove the ramekins and allow them to cool to room temperature, then refrigerate uncovered until thoroughly chilled.

Dust the top with a thin, even layer of granulated white or turbinado sugar.

Calling all pyromaniacs- here's the fun part! Using a kitchen blowtorch, heat the sugar until it liquefies, bubbles, and browns. You can see Chris going to town with the torch here.

Allow the top to cool to a crisp, glossy coating. Sprinkle some loose flowers on top of you'd like an extra hint of flavor. Enjoy!

Domestic Endeavors

 

Truth? I'm domestically challenged. I can hardly keep plants alive longer than a week, and I buy kitchen things mainly because they're pretty. Chris could tell you countless stories about insanely burnt/salty/soggy meals sent tearfully down our garbage chute. I'm ready to learn! Thankfully, I've got plenty of wonderful teachers around me to impart wisdom and advice, including my mother and my sister-in-law, Talida. Check out her fantastic baking blog here! As I strive to conquer my domestic anxieties, I thought it would be amusing to document my trials, triumphs, and tribulations along the way.

What better way to start exploring than with dessert? I found this adaptation of Momofuku's Cereal Milk Ice Cream on Cafe Fernando's blog, and decided to give it a go as a Valentine's treat for Chris. Although I got distracted by its pretty pink label and accidentally purchased almond extract instead of vanilla, the ice cream turned out pretty darn delicious, if I do say so myself! I think I'll let the custard churn and thicken in the ice cream mixer for a little while longer next time. This is the perfect excuse to have ice cream for breakfast :)