Raspberry and lavender crème brûlée
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A good crème brûlée recipe requires you to make the custard from scratch – but it is well worth the effort, particularly with Geoffrey's easy-to-follow recipe from the Sunday Herald. A classic French dessert gets a floral lift here as Geoffrey Smeddle adds a touch of lavender and fresh fruit for a perfect dinner party dessert.
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Ingredients
Metric
Imperial
Crème brûlée
- 450ml of double cream
- 50ml of whole milk
- 1 tsp lavender leaves
- 1 vanilla pod
- 100g of caster sugar, plus extra for topping
- 6 egg yolks
- 1 punnet of raspberries
SAVE RECIPE
Equipment
- Fine sieve
- Blow torch
- 6 ramekins
Method
1
Pre-heat the oven to 150˚C/Gas mark 2
2
Put the cream, milk and lavender in a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream
- 450ml of double cream
- 50ml of whole milk
- 1 tsp lavender leaves
- 1 vanilla pod
3
Chop the vanilla pod into small pieces and add to the cream, too. Bring the cream to boiling point, then lower the heat and simmer gently for five minutes
4
Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy
- 100g of caster sugar
- 6 egg yolks
5
Bring the cream back to boiling point then pour it over the egg mixture, whisking all the time until thickened
6
Place the raspberries in the bottom of six ramekins. Strain the cream through a fine sieve into a large jug, then pour over the raspberries until the ramekins are about two-thirds full
7
Place the ramekins in a large roasting tray, then add hot water to the tray until it reaches halfway up the sides of the ramekins
8
Place the tray in the centre of the oven and bake for about 45 minutes or until the custards are just set and a bit wobbly in the middle
9
Remove the ramekins from the water and allow to cool to room temperature
10
To serve gently dab the surface of the custards with kitchen paper to remove any condensation, taking care not to damage the smooth surface
11
Sprinkle at least one generous teaspoon of caster sugar over each custard, then spread it evenly with your finger so the whole area is covered
- 100g of caster sugar
12
Caramelise with a blowtorch until dark golden brown. Let the crème brûlées stand for 10 minutes before serving so the sugar cools
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