Crème Brûlée was the first French dessert I’d ever had in a restaurant. When I was in junior high school, I’d take the train into NYC from CT to visit my aunt. She was fashionable, impossibly sophisticated and took me to lavish meals at restaurants that were way over my head, at the age of 13. When I dipped into the creme brûlée I was instantly aware that this was an adult experience. I felt like I was playing grown up and was certainly aware that I was participating in something special.
The texture of crème brûlée like velvet, because it is made with egg yolks, which make it rich and creamy. Unlike it’s custard cousins, flan and creme caramel, the crème brûlée doesn’t get inverted, so it doesn’t need the strength of the egg whites to hold it’s shape. It is made in a shallow ramekin, so it can be partnered with just the right ratio of burnt sugar. The gossamer thin layer of caramel cracks like glass, but the contrast to the custard below is the perfect yin and yang of the pastry world. In truth creme brûlée is so simple to make, despite it’s reputation of the opposite. There are a couple of tricks to guarantee success and I show you them in my instagram video.
I bought a lavender plant for my kitchen and can think of no better place to use the perfumed plant, than in a custard. You want to use enough to scent the creme brûlée, but not so much that it tastes like the perfume counter at Bloomies (another stop on my trips into NYC). You can flavor your creme brûlée with lavender, tea, spices, coffee, or just about anything else you can steep in the cream. See my instagram video to see how I did this.
Lavender Crème Brûlée
1 quart heavy whipping cream
1 vanilla bean, scraped or 2 teaspoons vanilla extract
1/2 cup sugar
10 large egg yolks
1 tablespoon dried lavender flowers or 12 fresh stems of flowers (see my instagram video)
Berries and lavender for garnish
Heat the cream, vanilla bean, 2 tablespoons of the sugar, salt, and lavender over medium heat, until it comes to a simmer. Remove from heat, cover and allow to steep for at least 30 minutes, but this can be done the day ahead (stored in the refrigerator) for a more intense flavor. Warm the cream again if you’ve chilled it.
Preheat oven to 300°F
Mix the egg yolks and remaining sugar in a medium bowl. Liaison the warm cream mixture into the egg yolks. Strain the custard mixture into a measuring cup. Fill six 4-inch Crème Brûlée Dish. Bake the creme brûlées on a baking sheet filled with water, to create a water bath. Bake until the brûlées are just set, like set jello, about 30 to 45 minutes, depending on the temperature of the custard going into the oven. Allow to cool to room temperature and then refrigerate for at least 2 hours before serving, but can be made a day or two ahead.
To brûlée the top, dust with sugar and caramelize the sugar with a Blow Torch or under a gas broiler (electric broilers don’t work well for this).
See my instagram video to watch me make, bake and brûlée the tops.