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2 cups heavy cream 9 egg yolks 1 cup sugar ½ tsp vanilla extract 1 ½ Tbs dry lavender Crème brulee torche Fresh Berries of your choice. In a sauce pot bring cream, vanilla, ½ cup of sugar and lavender to a slow boil. In a small mixing bowl, whisk egg yolks and the other ½ cup sugar until it becomes a smooth mixture. Slowly temper the yolk mixture by adding heated cream slowly while mixing. Strain through a very fine strainer. Bake covered in vented foil, in a water bath about half way up the brulee cup walls until brulee becomes more solid. Cooking time will vary due to cup size and actual oven temperatures. Let cool over night. Before serving, dust lightly with granulated sugar and torch (or brulee) until sugar hardens. Add fresh berries to the top and serve.