Lavender Brulee

• 10 -12 sprigs fresh lavender, flower stems organic (or dried flower stems)
• 2 12 cups heavy cream
• 8 egg yolks (medium-size eggs)
• 14 cup superfine sugar
• 3 tablespoons powdered sugar

1. Break the lavender flowers off their stems and put them in a saucepan; pour the cream into the pan, then slowly bring almost to a boil.
2. Remove from heat and let stand for 15 minutes for the flavor to develop.
3. Use a fork to mix the egg yolks and sugar in a bowl; reheat the cream, then gradually mix it into the yolks, stirring constantly.
4. Place 6 heatproof 6 ounce ramekins in a roasting pan and strain the custard into the dishes.
5. Pour warm water around the dishes to come halfway up the sides; bake in a preheated 350 oven for 20-25 minutes, until the custards are set with a slight softness at the center.
6. Leave the dishes to cool in the water, then lift them out and transfer to the refrigerator for 3-4 hours to chill well.
7. About 20-30 minutes before serving, sprinkle the custard tops with powdered sugar.
8. Caramelize with a blowtorch, then leave at room temperature; decorate with extra lavender stems, if desired.

fresh lavender, heavy cream, egg yolks, sugar, powdered sugar

Taken from www.food.com/recipe/lavender-br-l-e-300549 (may not work)