2 cups whipping cream or light cream (half and half)
1/2 teaspoon vanilla extract
6 egg yolks
2 tablespoons dried lavender flowers
1/2 cup sugar
1/8 teaspoon salt
Combine the cream and the lavender flowers in a small heavy saucepan over medium heat and bring to a simmer. Remove the pan from the heat and let the mixture stand for 10 minutes
Beat egg yolks until they are lemon colored. Beat in the sugar, salt, then 1/4 cup of the warm cream mixture
Gradually beat in the rest of the creme stirring constantly. Strain the mixture into a large 4-cup measuring cup.
Place 6 - pots de creme cups (soufflé, or custard cups) in a large roasting pan. Divide the mixture evenly into the cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil or cover with the pot lids. Place in oven and bake at 350°F until the custard is just set around the edges, approximately 20 - 25 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow them to cool for approximately 30 minutes. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
* (Pot de creme cups vary in size from 2 ounces to 4 ounces)
Posted: 12/28/2010 12:00:53 PM