Lavender and Raspberry Creme Brulee - Recipe by Eleanor Ford

Ingredients

500mL (or 2 cups) double or heavy cream
2–3 tsp fresh lavender flowers (or 1 tsp dried)
20 raspberries
5 egg yolks
50 g caster sugar

Method

Put the cream and lavender flowers in a small pan and heat slowly up to a simmer then set aside to infuse for half an hour. Strain and return to the pan.

Sit four small heatproof ramekins in a baking tin and put five raspberries in each. Heat the oven to 160 C/140 C fan-forced.

In a bowl, stir together the egg yolks and 25 grams of the sugar. Heat the cream again until a ring of tiny bubbles forms around the edge. Slowly trickle the hot cream into the yolks, stirring constantly.

Divide the mixture into the ramekins then poke down the raspberries to drown them. Fill the baking tin with hot tap water, to about two-thirds of the way up the ramekins. Bake for 25 minutes, or until the custard is set with a delicate quiver. Cool then chill in the fridge.

Just before serving, sprinkle the remaining sugar over the tops of the four creams and use a blowtorch or hot grill to melt and caramelise the tops.

Spice switch:

Floral flavours are lovely here. Infuse the cream with ground saffron or rose geranium leaves, or skip the infusion and flavour with flower waters or classic vanilla extract to taste.

Credits: Images and text from A Whisper of Cardamom by Eleanor Ford, Murdoch Books RRP $49.99

Photo Credits: Photography by Ola O. Smit