i am trusting jamie oliver & hoping this creme brulee doesn't taste like soap.... ;)
FROM JAMIE OLIVER (JamieOliver.com)(makes 4 servings)
2 vanilla pods
300ml double cream
200ml whole milk
8 large free-range or organic egg yolks
75g sugar
a bunch of lavender, flowers picked
4tbsp caster sugar
Directions:1) Preheat the oven to 140°C/275°F/gas
2) Score the vanilla pods lengthways & scrape out the vanilla seeds w/a knife or a teaspoon.
3) Place the seeds into a saucepan, add the pods, cream & milk & slowly bring to the boil. Remove from the heat.
4) Meanwhile, get yourself a large bowl that will fit over your pan & beat together the egg yolks & sugar until light & fluffy.
5) Remove the vanilla pods from the pan &, little by little, add the milk & cream to the egg mixture in the bowl, whisking continuously.
6) Add 2.5cm of hot water to your dirty pan, bring to a simmer & put the bowl on top of the pan.
7) Cook the mixture for 5min over the simmering water, stirring often, until it thickens & coats the back of a spoon.
8) Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour.
9) Remove any bubbles or froth from the mixture before dividing it between your ramekins.
10) Stand these in a high-sided roasting tray, & fill the tray w/water halfway up the ramekins.
11) Place carefully in the preheated oven & cook for around 30-45min or until the mixture has set but is still slightly wobbly in the centre.
12) Allow to cool at room temperature then place in the fridge until ready.
TO SERVE:
13) sprinkle each crème brûlée with a tablespoon of caster sugar & some more of the lavender flowers & caramelize under a very hot grill or using the chef’s torch.
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