Recipe #3: Lavender Creme Brulee

Here's a recipe I wrote for the June issue of the Rancho Bernardo Inn resort club newsletter.

Many people are daunted to make crème brulee at home, but it actually is easy. The key thing to remember is not to overcook the yolks when you are mixing it into the hot cream. Add a ladleful of the hot cream to the egg yolk and sugar mixture to warm it, then add the warmed mixture back into the hot cream. This technique is called tempering – something that is drilled into anybody who goes to and survives culinary school. Also, bake the custard only until the edges are set. Remember the goal is a smooth silky, custard and not a sweet omelette in a cup. The mixture will look soft and undercooked when you first pull it out of the oven, but it will continue to set as it cools.

Keep the ramekins of custard in the refrigerator until you are ready to serve them. Caramelizing the sugar should be done only minutes before serving (like we do at the Veranda). By the way, there is no special crème brulee torch that chefs use – a propane blowtorch from the hardware store would do the trick. Put an even layer of sugar on top of the cold custard and keep the flame 4 inches away from the sugar. Twist the ramekin every few seconds to get an even caramel on top of the custard. Step back, and admire your work. Easy, right?

Let the caramel cool. It should be like glass on top of the custard and should crack when tapped with the back of a teaspoon – the sign of a well made crème brulee. Serve the crème brulee with fresh strawberries (or other berries) to cut through the richness of the dessert and some sweet cookies like biscotti. I like to use the cookie as a spoon for the crème brulee.

Hope you try this recipe at home, but if it gets too complicated, we’re always happy to make it here at the Veranda.

Lavender Crème Brulee
Makes 6 crème brulees

Ingredients:
9 egg yolks
3/4 cup superfine white sugar plus 6 tablespoons
1 quart heavy cream
1 vanilla bean, split
1/2 teaspoons dried lavender
biscotti or almond wafers
fresh strawberries
mint leaves

Procedure:
1. Preheat oven to 325 degrees F. In a large bowl, whisk together the egg yolks and sugar.
2. Pour cream and lavender into a medium saucepan over low heat. Using a paring knife, split the vanilla bean, scrape out the seeds, and add them to saucepan.
3. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.
4. Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. Remove from oven and cool to room temperature.
5. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies, strawberries and fresh mint. Serve at once.