wine : Coffee
makes 8 servings
2 cups heavy cream
1 tablespoon dried lavender flowers
1 vanilla bean, split lengthwise
4 egg yolks, lightly beaten and strained
1/2 cup sugar
4 teapoons unsalted butter, chilled and cut into small pieces
1. Place cream and vanilla bean in a heavy saucepan and bring to boil. Wrap the lavender flowers in cheesecloth and place them in the warm cream. Reduce the heat and simmer for five minutes, stirring occasionally. Set aside.
2. Whisk the egg yolks and two tablespoons of the sugar in the top of a double boiler over simmering water until pale, thick and fluffy. DO NOT OVERCOOK or the mixture will scramble.
3. Remove the vanilla bean and lavender from the cream. Strain the cream into the egg-sugar mixture, whisking constantly. Cook slowly, stirring occasionally, until the mixture thickens and coats the back of a spoon, about ten minutes.
4. Remove from heat and whisk in the butter.
5. Pour the custard equally amongst 8 custard dishes. Chill thoroughly.
6. Preheat the broiler.
7. Immediately before serving, sprinkle the remaining sugar over the creme brulee, dividing it evenly. Place each dish under the broiler one at a time to carmelize the sugar. Watch carefully being careful not to burn it. (*)
(*) Everything for the creme brulee was prepared ahead of time. Right before serving, they were taken out of the refrigerator and placed under the broiler.
