Lavender crème brûlée


  • 2 vanilla pods
  • 150 ml double cream
  • 150 ml single cream
  • 200 ml semi-skimmed milk
  • 8 large free-range yolks
  • 75 g sugar
  • 1 bunch lavender, flowers picked
  • + 1 more ingredients
    • 4 tablespoons caster sugar

Preheat the oven to 140°C/275°F/gas 1. Score the vanilla pods lengthways and scrape out the vanilla seeds with a knife or a teaspoon. Place the seeds into a saucepan, add the pods, all the cream and milk and slowly bring to the boil. Remove from the heat. Meanwhile, get yourself a large bowl th...

View full recipe at SpringPad


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