Crème brulée peach lavender with
– white peaches,
– lavender sprigs,
– brown sugar.
Equipment used
– Crème brulée ramekins
– Kitchen blowtorch
Ingredients
✔150g milk
✔150g cream
✔4 small sprigs of lavender
✔White peaches
✔20g caster sugar
✔20g brown sugar
✔3 egg yolks
✔Brown sugar
The recipe
Ingredients for 6 ramekins
✔150g milk
✔150g cream
✔4 small sprigs lavender
✔White peaches
✔20g caster sugar
✔20g brown sugar
✔3 egg yolks
✔Brown sugar
Peel white peaches and cut into quarters. Divide between 6 ramekins.
Heat the milk and cream. Turn off the heat. Add lavender sprigs. Cover the pan and leave to infuse for 15-20 minutes.
In a bowl, add the caster sugar, brown sugar and egg yolks. Mix well. Pour over the hot mixture, having first removed the lavender sprigs (I filtered the mixture through a small sieve). Mix well. Using a spoon, remove the light foam and bubbles from the surface, then divide between 6 ramekins.
Bake for 1 hour at 100°C.
Place in a cool place, filming the ramekins, overnight.
Before serving, sprinkle with brown sugar, blowtorch, then sprinkle again with brown sugar and blowtorch again for a nice crust.
