Ingredients:
- 2 cups thickened full cream
- 1 tsp vanilla bean paste
- 5 egg yolks
- 1/3 cup caster sugar
- 1/3 cup dried Munstead Lavender
- 2 tbs caster sugar
Method:
- Preheat over to 150 C.
- Place a tea-towel in the base of a large high sided baking pan. Place 4 x 3/4 cup ramekins in the pan.
- Add cream to a small saucepan and heat, stirring regularly, until it is hot – DO NOT BOIL. Remove from heat, add vanilla and lavender. Set aside for 30 mins to allow the lavender to infuse the cream.
- Whisk egg yolks and caster sugar together in a large bowl.
- Strain infused cream into a jug or bowl. Discard lavender.
- Whisk the egg & sugar mix while slowly pouring the warm cream in. Strain the finished custard into a large jug.
- Carefully pour the custard into the ramekins.
- Add boiling water to the baking pan until it comes half way up the sides of the ramekins.
- Place the baking pan in the oven and bake for 30-45 minutes – they should be slightly wobbly in the centre. Remove from the oven, allow to cool and refrigerate for at least 2 hours.
- Just before serving, sprinkle each custard with brown sugar and heat with a small kitchen blowtorch until sugar caramelises. If you don’t have a kitchen blowtorch, place your ramekins with the sprinkled sugar under a hot grill for 3-5 minutes until sugar caramelises (add ice cubes around ramekins to prevent custard from over cooking if necessary).
