Lavender Creme Brulee (Ww)

• 2 cups low-fat milk
• 1 tablespoon ginger, chopped and peeled
• 4 teaspoons lavender buds (or 2 tsp dried lavender buds)
• 1/3 cup sugar
• 1 egg
• 3 egg yolks
• 4 teaspoons sugar

1. Preheat oven to 350 degrees F.
2. In a saucepan over medium heat bring milk, ginger and lavender to a boil. Remover from heat and cover and let steep for 10 minutes. Pour mixture through a sieve over a bowl, pressing on the solids. Discard solids.
3. In a bowl whisk together 1/3 cup sugar and egg and yolks for 1 minute.
4. Slowly whisk in hot milk mixture until blended.
5. Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan. Add enough boiling water to come halfway up sides of custard cups.
6. Bake for 35-45 minutes.
7. Transfer custard cups to rack and cool completely.
8. Chill covered until set (at least 4 hours but can make these ahead and refrigerate for up to 3 days).
9. To serve and make topping; preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan. Broil for 2-5 mintues (5 inches from heat). Remove from oven and let stand a few minutes before serving. Sprinkle with fresh lavender if desired.

lowfat milk, ginger, lavender buds, sugar, egg, egg yolks, sugar

Taken from www.food.com/recipe/lavender-creme-brulee-ww-455885 (may not work)