Lavender Scented Pots de Creme
by GourmetSleuth...
This delicate dessert is
scented with dried lavender flowers. The flowers are heated with the creme and
allowed to stand to absorb the scent. The flowers are later strained out and
discarded. Serves 8 - 10 (pot
de creme cups)
(Pot de creme cups vary in size from 2
ounces to 4 ounces)
I N G R E D I
E N T S
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
I N
S T R U C T I O N S
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.
More Recipes That Use Dry
Lavender
Lavender
Scented Creme Brulee - A creamy custard with a light lavender scent with a crispy
caramelized top.
Read more about
Cooking With Lavender
Other recipes
- Including recipes for cookies, tea cakes, tarts, and herbed poussins. |
