Lavender-Honey Creme Brulee

Let’s make it

• Set the oven to 325 F.
• Bring a pot or tea pot of water to a boil (~7 cups), you will need it to pour into a baking dish to make a nice water bath for the ramekins 😊.
• Heat the cream in a pot on medium heat until it simmers (don’t need to boil it). Add lavender buds, turn off the heat, cover the pot and let it steep for 30 min.
• In a bowl whisk yolks, honey, vanilla, and salt.
• After 30 min, heat up the cream again to a simmering temperature, strain.
• Gradually add cream to a yolk mixture, tempering them, meaning you add maybe a quarter of cup of a cream at a time, whisking the yolk mixture constantly with a whisk until half of cream is added, then you can pour the rest at once. Or you can keep pouring cream in a slow stream constantly, but keep whisking yolk mixture so it won’t scumble.
• Place ramekins in a deep baking dish.
• Distribute mixture into ramekins.
• If there any bubbles on the top, scoop it out with the spoon or blow it with the kitchen torch.
• Into a baking dish with ramekins pour hot boiling water until half of the ramekins is submerged, giving them a bath (~1/2 inch).
• Carefully put the baking dish with ramekins into the oven and bake for 30-40 min until they are just set. You also can use a thermometer, it should be 170 F.
• Remove the ramekins from the baking dish and cool completely to a room temperature, then cover with the plastic wrap and refrigerate for at least 4 hours, but could be made up to 2 days in advance.
• Right before serving, pour 1 tsp. of sugar on the top and brulee with a kitchen torch, then decorate with fresh lavender.
• Enjoy!