Crème Brûlée

Makes 8 servings

Crème Brûlée is a French dessert with a pedigree dating back to 1691. Its name literally translates to burnt cream. This Mediterranean-inspired version infuses the rich and creamy custard with lavender and clove. What Makes this dessert so special is its sugar topping, torched to crackling perfection.

INGREDIENTS

2½ cups whipping cream, room temperature
1 tablespoon whole cloves
1 tablespoon vanilla extract
1 tablespoon lavender extract
10 large egg yolks, room temperature
¾ cup granulated sugar, divided

NOTES: *Do not use a Dutch Oven or other deep pot, as the sides will retain too much heat and ruin the custard.
**If you do not have a torch, arrange the sugar-topped ramekins at least 2–3 inches from the heat under the broiler on low for 5 minutes (while watching carefully), until the sugar melts and the slightly burnt caramel forms.

INSTRUCTIONS

1. Preheat oven to 300°F. Construct a Bain Marie to cook the custard by arranging 8 (6-oz.) ramekins in a roasting or baking pan just large enough to hold them.* Set a kettle with at least 3 cups of water to boil.
2. Combine the whipping cream and cloves in a medium saucepan set over medium-low heat, cooking for 4–5 minutes, until just hot. Remove pan from heat and let sit for 3–4 minutes, and then discard the cloves.
3. Stir in the vanilla and lavender extracts.
4. Whisk together the egg yolks and ½ cup of the sugar in a medium bowl until pale yellow in color and the sugar is dissolved.
5. Add a ladle of the hot cream mixture to the eggs and whisk to temper the eggs so they don’t curdle.
6. Gradually add the warmed egg mixture to the pot containing the cream while whisking constantly, until combined.
7. Ladle the mixture into the arranged ramekins, leaving ¼-inch of headspace.
8. Carefully add the boiling water to the pan, reaching halfway up the sides of the ramekins. Be careful not to get water in the ramekins. Bake in the water bath for 50 minutes, until custard is set.
9. Carefully remove the Bain Marie from the oven and allow the custards to cool in the water.
10. Once cool, remove ramekins from the water bath, dry the bottom of each, and place them in the fridge to chill for 2–4 hours.
11. Before serving, sprinkle the remaining sugar over the top of each Crème Brûlée and use a torch to melt the sugar and form a slightly burnt caramel crust.**
12. Before serving, return the ramekins to the refrigerator for 5 minutes, allowing the caramel to harden. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 409 (19%)
Total Fat 33.23 g (68%)
Saturated Fat 19.179 g
Polyunsaturated Fat 1.933 g
Monounsaturated Fat 10.447 g
Trans Fat 0 g
Cholesterol 322 mg
Sodium 40 mg (3%)
Total Carbohydrate: 22.54 g (9%)
Dietary Fiber: 0.2 g (1%)
Total Sugars: 21.32 g
Protein: 4.94 g (9%)
Vitamin A 1404 mcg (60%)
Vitamin C 0.7 mcg (1%)
Vitamin D 66 mcg (11%)
Potassium 92 mg (2%)
Calcium 81 mg (8%)
Iron 0.67 mg (4%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here