Lavender Creme Brulee
1 1/2 cups heavy cream
1/2 cup half and half (light cream)
1 tablespoon dried culinary lavender
8 egg yolks
1/3 cup plus 1/4 cup granulated sugar, divided
1/2 teaspoon vanilla extract
Preheat the oven to 300F.
Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
In a medium saucepan set over medium heat, bring the heavy cream, half and half, and dried lavender just to a boil.
then remove it from the heat.
Allow it to cool to room temperature on the countertop for 45 minutes.
Pour the lavender-infused cream through a fine-mesh sieve into a clean bowl and set it aside for a moment.
Rinse the sieve for later use and discard the used lavender.
Whisk the egg yolks in a large bowl until they turn frothy and bright yellow.
Slowly whisk 1/3 cup sugar, the lavender cream, and vanilla extract into the beaten eggs.
Beat the mixture for 90 seconds.Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup.
Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch.