Vanilla
Bean & Honey Créme Brúleé
(infused with Lavender)
Created
by Bärenjäger Honey Liqueur
Ingredients:
2 1/4 cups Heavy Cream
3/4 cup Milk
3 to 4 Lavender Sprigs (or 1 1/2 tbls. Dried Lavender),
plus Lavender Blossoms for garnish
1 Vanilla Bean, split and scraped
8 Egg Yolks
1/2 cup Sugar plus about 4 tablespoons Sugar for sprinkling
2 tbls. Bärenjäger Honey Liqueur
Procedures:
1. Preheat
the oven to 350† F. Place the cream and milk in a medium
saucepan and add the lavender and vanilla seeds (including
the pod). Bring to a boil and turn off the heat. Let the
lavender and stems steep for about 15 minutes or until
the milk has a lavender flavor. (For a stronger flavor,
allow to steep longer.)
2.
Meanwhile, in a large bowl, beat the egg yolks and sugar
until smooth. Add Bärenjäger and whisk into
the lavender-cream mixture. Strain through a fine-mesh
sieve and skim off any foam. Refrigerate for at least
4 hours.
3.
Pour the mixture into 6 ramekins or créme brüleè
dishes. Set the ramekins in a baking dish and add enough
hot water to reach halfway up the sides of the ramekins.
Cover the baking dish with foil and place in the oven.
Bake for 40 minutes or until set. (Test for doneness by
jiggling the ramekins.) Remove the baking dish from the
oven and allow the ramekins to cool in the water bath
for 5 minutes. Refrigerate for a few hours or overnight.
4.
Before serving, sprinkle the tops with a thin layer of
sugar and caramelize with a small torch or under a broiler
set on high.
5.
Garnish each créme brüleé with lavender
blossoms.
More
Bärenjäger Honey Liqueur Recipes:
El
Oso
Planked
Salmon
Vanilla
Bean & Honey Créme Brüleé
(infused with Lavender)
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