brulee10Classic and simple but let me tell you, the taste is far away from simple or average. Do you ever wonder how can you trick your basic crème brulee recipe? Well, first of all make sure you have the right amount of egg yolks; you just can’t go cheap here, and then infuse the custard with some lavender and lemon zest. It’s blossoming everywhere right now so pick few sprigs and add them to your desserts.

bruleeI followed the American Test Kitchen advice on the ratio of egg yolks in this recipe and there is no way you can achieve this richness using any other method.

And if you are worried about what to do with all the egg whites, think about meringue cake as a dessert option or a Sunday breakfast egg white omelet with spinach and cherry tomatoes.

Serving – 4 ramekins
Preparation – 10 minutes (plus minimum 4 hours of resting)
Baking – 30 minutes
Calories for one slice – 560 for one ramekin serving

6 egg yolks
2 cups heavy whipping cream
1/3 cup of white sugar
Pinch of salt
zest of one lemon
Few sprigs of blossoming lavender
1 teaspoon of vanilla extract

Separate the eggs.
Pour the heavy cream in a sauce pan and bring it almost to a boil temperature on low heat. Make sure you don’t boil it, tough. kolaz lavender and zestWhile it’s heating up add the lavender and sugar and pinch of salt into the pan and stir it all together.
In the meantime, whisk the egg yolks for couple of seconds.
kolaz temperingWhen the cream is hot, add few tablespoons of hot cream to the bowl with egg yolks to temper them and then add the egg mixture back to the saucepan. Stir it all together and add a teaspoon of vanilla extract and lemon zest.
If you are using vanilla bean strings add them to the cream at the beginning together with lavender.
Strain the whole mixture and put it aside. You should have 2 cups of liquid when you are done straining.
Heat up the oven to 425F/220C and bring to boil 4-6 cups of water in your kettle.
If you don’t have any special kit for baking creme brulee, just use a deep dish pan that would fit all your ramekins and put a kitchen towel on the bottom.
kolaz ramekins Pour in the egg and cream mixture into the ramekins and carefully put them in the dish.
Transfer them to the oven and then pour the hot water into the dish until it reaches two-thirds up the sides of the ramekins.
Bake for 30 minutes on medium rack until the center of the custard is almost set. You can also check the inside temperature with a digital thermometer and it should not be higher than 175F/80C.
When baked, take them out of the oven and transfer to a cooling rack. Cool them down to room temperature and then put then in the fridge for couple of hours or overnight.
kolaz torchTake it out an hour before serving and sprinkle 1 teaspoon of white sugar across the top. If you see any water accumulated on the top wipe it up with paper towel and then sprinkle with sugar.  Ignite the torch and caramelize the sugar. Refrigerate uncovered and then serve. You should hear a nice crack when you dig into your ramekin.



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