Lavender and Honey Crème Brûleé

Subtly sweet in flavour with delicate floral notes, this lavender and honey crème brûleé is topped with a hard caramel shell that once cracked, adds a wealth of texture to the dish

INGREDIENTS

Makes 8

450ml double cream

50ml whole milk

2 vanilla pods, seeds scraped out

1 tsp lavender flowers

5 free range egg yolks

35g lavender honey

35g caster sugar

8 ramekin dishes

  1. Pour the cream, milk, vanilla seeds and lavender flowers in a large bowl and whisk till the vanilla seeds are mixed through.

  2. Pour the mixture in a shallow solid steam container and steam in the Miele steam oven at 90°C for 5 minutes. Pass the infused cream through a sieve to remove the lavender flowers.

  3. In a separate bowl, whisk together the eggs yolks. Gradually pour the warmed cream into the egg mixture and whisk until well combined.

  4. Divide the custard mixture equally into the ramekins, cover each ramekin with foil and place on a perforated steam tray. Return to the steam oven and steam at 85°C for 40 minutes.

  5. Remove the crème brulées from the oven, lift off the foil and allow to cool, then place them in the fridge to chill completely and set.

  6. When ready to serve, sprinkle a layer of caster sugar in each ramekin and blow torch at a high angle to melt the sugar. Repeat the same step by adding another layer of sugar and blow torching till the sugar becomes a light brown.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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