Ingredients
Scale
- 4 egg yolks
- 1 ½ cup whipping cream
- ½ cup skim milk or whole or reduced fat
- 1/3 cup sugar
- 2 teaspoons lavender paste (like taylor colledge) or 2 tablespoons dried lavender
- 1 teaspoon vanilla or 1 vanilla bean
- 9 teaspoons brown sugar for broiler topping, white sugar for torch topping
Instructions
- Preheat the oven to 325°F and arrange 6 (4-oz) ceramic ramekins in a 13×9-inch pan.
- Boil some water in a kettle for the water bath.
- In a medium saucepan, whisk together the egg yolks, whipping cream, skim milk, sugar, vanilla, and lavender until well combined.
- Heat the mixture, stirring continuously, until it's just hot, around 150°F.
- Strain the mixture into a pouring vessel to ensure a smooth custard texture.
- Pour the custard evenly into each ramekin.
- Carefully place the pan in the oven and pour hot water into the pan until it covers halfway up the sides of the ramekins.
- Bake until the custard is set but still jiggly, around 170°F, then remove from the oven and let cool.
- Gently take out the ramekins using a spatula and refrigerate for about 2 hours, or longer if desired.
- For serving, sprinkle an even layer of brown sugar on top of each ramekin and broil individually until the sugar is melted and caramelized.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the water bath does not splash into the ramekins for best results.
Chilling the custard properly is crucial for the perfect texture in the finished dish.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg