Lavender Creme Brulee
Ingredients
Method
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Milk 500 ml
-
Cream 500 ml
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Lavender flowers, fresh* 5 g
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Sugar, Caster 250 g
To Serve
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Flowers, edible 50 g
Preparation
-
Method
- Combine CARTE D'OR Creme Brulee Mix with 1/2 the quantity of milk and mix well.
- Bring cream and remaining milk to the boil.
- Stir in prepared mixture and half the lavender. Return to boil, simmer for 2 minutes, stirring continuously. Fill serving moulds with crème brulee mixture and refrigerate for at least 2 hours.
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To Serve
- Sprinkle evenly with sugar and caramelise with a blow torch. Garnish with remaining lavender and edible flowers.
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Tip
- *Lavender is quite strong, so adjust for taste