Cook with flowers!
July 24th, 2015
Make the delicious and amazing crème brûlée by using lavender, which is an edible flower. If you are sending flowers in UK to someone, then make sure you send them such flowers with which they can cook! Brûlées are one of the most popular puddings. You can always experiment with them and change how you serve it. You can add another flower too in it, but lavenders go the best for the raspberry crème brûlée. The vibrant purple look in the golden yellow dish will add more dash to its taste. Read on to know how you can make this incredible dish at home…
Things you need to cook this dish: –
- 450 ml of double cream
- A teaspoon of lavender leaves or you could set aside some more for dressing on the top
- 50 ml whole milk
- One vanilla pod
- 100 grams of granulated sugar, leave a little extra for the topping
- Six egg yolks
- One box of raspberries
Cooking equipment required: –
- A strainer
- Blow torch
- and 6 ramekins or more
How to ace this delicious and delightful delicacy: –
- Pre-heat your oven to about 150 degrees.
- Now, take a large saucepan and put cream, milk and lavender leaves in it. Scrape the seeds out of the vanilla pod into the cream in the pan. Keep stirring on medium flame.
- Now, chop the vanilla pod into tiny and fine pieces and add it to the cream. Let the mixture in the pan boil till bubbles come and then you have to lower the heat. Simmer it gently for about 5 minutes on low flame.
- After this, let this mix cool off while you start with the other ingredients.
- Beat together the sugar and egg yolks in a heat proof bowl until it is creamy and pale.
- Boil the cream mix back to a boiling temperature and pour this over the egg and sugar mixture. Whisk all this together until it is thick and mixed completely.
- Place the raspberries in the bottom of all the ramekins (You can chop them into two pieces if you want). Rinse the cream mixture through a fine strainer in a large container and then put it over the raspberries in the ramekins. Make sure you do not fill it till the top. It should be only about two-thirds full.
- Now place the containers in a roasting tray and add hot water to this tray till it reaches half way up the sides of ramekins.
- Put the tray in the oven and bake it for 45 minutes or until the custard has set well and is a bit wobbly in the centre.
- Remove the ramekins and let it cool.
- Sprinkle a good teaspoon of caster sugar on top of each brulee and spread it out well. You can also put some finely chopped and tiny bits of lavender petals with the sugar.
- But put the lavender petals after you caramelise the crème brulees with a blowtorch until it turns golden brown. Serve them after 15 minutes!
Even if you aren’t a fan of baking and cooking, you should give this recipe a try!