Crème de la Crème
We have this jar of amazing H. Eckford raw honey made from lavender flowers. It has a distinctive floral aroma and beautifully creamy texture. What better way to use the honey than making it with Crème Brûlée. A classic French dessert for this wonderful product from France. The trick lies in perfecting the contrast between the chilled crème and the hard, burnt caramelized sugar crust. It means giving the mixture time to chill overnight.
Because the honey has such distinctive flavor, we opted out the usual key ingredient: vanilla bean and let the honey flavor shine. The result is a subtly floral crème with just the right amount of sweetness.
LAVENDER HONEY CREME BRULEE
THE NIGHT BEFORE: Heat 2-1/4 cup of heavy cream and 3/4 cup of milk with few sprigs of fresh thyme to boiling. Turn off the heat immediately and let it steep for about 15 minutes.
Meanwhile, whisk 8 egg yolks, 2 tablespoons of raw honey and 1/2 cup of sugar until smooth. Then slowly whisk into the milk mixture.
Strain the milk mixture through a fine strainer to remove any foam and bubbles. Refrigerate for at least 4 hours.
Preheat the oven at 350°F. Pour the cooled mixture into 6 ramekins and place in baking sheet lined with towel between the cups to avoid it from moving. Fill the baking sheet with enough hot water to cover at least half of the ramekins. Bake for at least 40 minutes or until it sets. Let it cool for 5 minutes and refrigerate overnight.
5 MINUTES AND COUNTING: Make sure the crème is cool and set. Sprinkle a thin layer of sugar. With a blow torch, caramelize until a little burnt.
Heavy cream, 2-1/4 cups
Milk, 3/4 cup
Raw floral honey, 2 tablespoons
Sugar, 1/2 cups and 4 tablespoons
Egg yolks, 8
Fresh thyme, few sprigs