Ingredients (Serves 4)
- 2 cups heavy cream
- 5 large egg yolks
- ⅓ cup Seed & Savor Vanilla Bean Sugar (plus extra for brûlée)
- ½ tsp pure vanilla extract
- 1 tsp culinary grade dried lavender in a sachet
- Pinch of fine sea salt
Method
1. Infuse the Cream
Heat heavy cream over medium-low until just steaming—do not boil.
Remove from heat and let sit 5 minutes to gently develop flavor.
2. Whisk the Custard
In a bowl, whisk egg yolks, Seed & Savor Vanilla Bean Sugar, and salt until smooth and slightly pale.
3. Temper
Slowly pour warm cream into the yolk mixture while whisking continuously to prevent scrambling.
4. Strain & Pour
Remove lavender sachet and strain through a fine sieve for a perfectly smooth custard.
Pour into ramekins.
5. Water Bath
Place ramekins in a baking dish and fill with hot water halfway up the sides.
Bake at 325°F for 30–35 minutes, until just set with a slight jiggle.
6. Chill
Refrigerate at least 3 hours (preferably overnight).
7. Brûlée Finish
Sprinkle a thin, even layer of Seed & Savor Vanilla Bean Sugar over each custard.
Torch until deeply caramelized and glassy.
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