- 1 pint cream
- 1 cup half and half
- 1 teaspoon dried Lavender flowers
- 1/2 cup granulated sugar
- 5 tablespoons granulated sugar
- 6 egg yolks
- 1 teaspoon honey
In a medium-sized pot, scald the cream and half & half with the Lavender. Steep until the desired flavor is reached. Add 1/2 cup sugar and mix to dissolve.
In a large mixing bowl, whisk the egg yolks and honey together until pale.
Strain the cream to remove the Lavender. Slowly pour the cream into the egg yolk and honey mixture while whisking steadily.
Place four 8-ounce ramekins in a baking dish with at least 1" sides. Divide the crème brûlée mixture into the ramekins. Add enough water to the baking dish so that it is about half way up the sides of the ramekins. Bake at 225ºF for one hour. Remove the ramekins from the baking dish; the brûlées will jiggle slightly. Cool.
Just before serving, evenly coat the tops of each brûlée with one tablespoon of sugar. Set under the broiler for 20 to 30 seconds until the sugar is golden-brown. (You may also use a small kitchen blow-torch to carmelize the sugar topping). Serve immediately. Serves 4.