Lavender Crème-Caramel Tart

Lavender Crème-Caramel Tart
Photo by Maura McEvoy

Ingredients

  • 1 10-inch glass pie plate
  • 2 ½ tablespoons sugar
  • 5 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • fresh nontoxic and organic violets
  • + 9 more ingredients
    • 1 ½ cups whole milk
    • 1 ½ cups sugar
    • 2 tablespoons water
    • 3 tablespoons dried nontoxic and organic lavender flowers
    • 1 ½ cups heavy cream
    • 3 large eggs
    • 3 large egg yolks
    • 9 1/2-inch plate or cardboard round
    • 10- to 14-inch flat serving plate with a slight lip

Preheat oven to 350°F. Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden. Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly. Bring cream, milk, ...

View full recipe at Epicurious

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