I am always trying to add recipes to my blog that resonate with my name. The latest in my collection is this recipe for lavender and lime crème brûlée. The lavender is not overbearing, but if you do not like the idea of a floral note, add another flavouring.
Dave and Eric have been competing in the local endurance races for some time. Dave is much taller than Eric which could present a few problems when it comes to the belts. This has not been an issue as Eric is slightly larger around the girth than Dave. Eric recently went overseas and came back having gained some weight. There was a little chuckle when Dave noticed he had to loosen the lap belts. Eric claims he only put on one kilogram. But I think he means one per week and not one for the entire trip. As a result of this, he and Dave have decided to go on diet. For each kilogram that Eric loses, Dave has to do the same. Now, I am not complaining. Dave is by no means overweight. But a few kilograms lighter would not be a bad thing.
Between them, they decided that they would not start their weight loss
competition regime until we got back from overseas. Which means that they are 5 days in. But from when they made the decision until the start of the month, Dave made up for what he would not be able to enjoy. I made these crème brûlée for my dinner party. I needed 8 for the party and at least 1 for styling. However, this recipe made so many that I had 6 extra. And Dave and I enjoyed every one of them.
Click on the links for conversions and notes.
Lavender And Lime Crème Brûlée
- 750 mls cream
- 250 mls milk
- 10 mls lavender petals
- 2 limes, zest only
- 8 egg yolks
- 110 g fructose
- 55 g caster sugar
- Place the cream, milk, lavender and lime zest into a saucepan and stir to combine
- Over a medium temperature bring it to just before boiling point
- Remove from the heat and leave to infuse
- Once cool, place the egg yolks and fructose into a bowl and whisk to ribbon stage
- Pass the cream mixture through a sieve and slowly pour into the eggs, while gently whisking
- Divide between 8 small ovenproof dishes or ramekins, and place the ramekins into a bain-marie
- Preheat the oven to 140° Celsius
- Place the bain-marie into the oven and bake the crème brûlée for 2 hours until set on the top *
- Remove the bain-marie from the oven and carefully lift up the ramekins
- Allow the ramekins to cool slightly before placing them into the fridge for at least an hour to set completely
- Dust the surface with the caster sugar and grill until golden brown
- Serve immediately