LAVENDER CREME BRULEE

Lavender Creme Brulee image

Provided by NIKKI SMITH

Time 50m

Number Of Ingredients 7

2 c low fat milk
1 Tbsp chopped fresh ginger
4 tsp fresh laender buld or dried
1/3 c sugar
3 large egg yolks
1 whole egg
4 tsp sugar (reserved for topping)

Steps:

1. Preheat oven to 350 f. Bring milk, fresh ginger and lavender bulbs to boil in med saucepan. Remove saucepan from heat; cover and let steep for 10 minutes. Pour milk mixture through sieve set over bowl.( small holed retainer) pressing on soild to extract as much liquid as possible, discard solids.
2. Whisk sugar ,whole egg and egg yolk in med bowl until eggs are pale yellow, 1 minute . Slowly whisk in hot mixture until blended. Divide custard among 6 (4 oz) ramekins or custard cups and place in a shallow roasting pan.
3. Put s pan in oven. Add enough boiling water to pan to come halfway up side of ramekins. Bake until custard are set around edges and still jiggle slightly in center, 35-40 minutes.
4. Transfer ramekins to rack; cool completely. Chill, covered, until set at least 4 hours or up to 3 days.
5. For topping, preheat boiler pan. Sprinkle custards evenly with remaining sugar and place on bottom of broiler pan. Broil 5 inches from heat until sugar is melting and bubbling 3-4 minutes. Let stand until topping is crisp, 2-3 minutes. Serve as once.