Lavender - Earl Grey Crème Brûlée

I love lavender.  I do not think a lot of people have tried lavender, or attempted to cook with it a whole lot – it is not an easy herb to find.  It has this penetrating and slightly sweet heady floral aroma with just barely a hint of lemon and mint.  For all its light floral notes it also has a slightly bitter aftertaste, which compliments sugary rich desserts beautifully.  No matter how you decide to use it, keep in mind lavender is extremely potent; a little goes a long way.

Uses for lavender:

- Add some dried lavender to a jar of sugar for a few weeks, it will impart some of its flavor into the sugar and then you can use it for baking, sweetening tea, or even in preserves.

- If you want to use the buds, and not the infused sugar, try adding a few pinches to preserves or fruit compotes – it adds a sort of je ne se qua.

- Infuse the flowers in cream (see Lavender – Earl Grey Crème Brûlée recipe below) and use it in ice creams or mousse.

- Infuse the flowers in chocolate or syrups for a tasty snack or simple syrup to add complexity to your cocktails

- Add a pinch to a savory dish (goes well with marjoram, oregano, parsley, rosemary, savory, and thyme).

- Fold it into a grain dish such as couscous or rice.

- Brighten a marinade or add depth to a rub and pair it with lamb, rabbit or pheasant (tea also does exciting things with pheasant or chicken).

- Put it in Crème Brûlée.

Divide the mixture evenly between ramekins. 

Ingredients

2 ½ cups heavy cream

½ cup (plus 2 tablespoons) sugar

A pinch of salt

1 ½ teaspoons dried lavender

½ teaspoon loose Earl Grey (I like Harney and Sons or Taylors of Harrogate)

8 large egg yolks

Method

1. Preheat the oven to 325˚

2. Bring the cream, salt and ½ cup sugar to a boil, stirring to keep the bottom from scalding.

3. Remove cream from heat, add lavender and tea, cover and let stand for 15 minutes.

4. In a large bowl whisk the egg yolks, just to combine.  A little at a time begin to add the cream, all the while whisking so that the eggs do not cook. 

5. Poor the liquid mixture through a strainer to remove the tea and lavender.

6. Place six ¾ cup ramekins in a baking dish and divide the egg and cream mixture evenly between them.  Transfer to the oven and poor enough hot water in the baking dish to come half way up the side of the ramekins.

7. Bake for 35 minutes, or until the custard gives a jolly little jiggle when you tap it. 

8. Remove from the oven and let cool in the water bath for about 30 minutes.  Wrap in plastic wrap and move to the fridge for at the least 4 hours.

9. When ready to serve, remove from the fridge, blot dry, and sprinkle evently the two tablespoons of sugar on each of the custards, tapping them so the tops are evenly coated. 

10. Using a culinary torch, brown the sugar, by moving in a figure eight – the room should smell nutty and glorious as the sugar begins to caramelize (See note). 

Makes 6 Crème Brûlée

NOTE: You can brown the tops with a broiler if in a pinch, but this is seriously a last resort – you risk heating the rest of the Crème Brûlée!