From chef Jason K. Morse, certified executive chef, Valley Country Club in Aurora, serves 9.
Ingredients
- 4 cups heavy cream
- 13 egg yolks
- 1 1/4 cups white sugar
- 1 vanilla bean or 4 tablespoons vanilla extract
- 1 pinch dried lavender, use only flower buds
- Orange zest from one large orange
Directions
Split and scrape seeds from vanilla bean into a heavy stock pot, add heavy cream, orange zest and lavender. Heat to 190 degrees, stirring occasionally.
In a separate bowl, mix egg yolks and sugar, and whip until heavy ribbons form. Temper egg yolks by adding hot cream slowly, until all cream is incorporated into yolks. Skim foam off top, allow to settle, skim again and refrigerate brulee filling.
Preheat oven to 250 degrees. Place 9 ramekins (or other ovenproof dishes) in a 9-by-13-inch metal cake pan, fill cold water about halfway up side of dish. Fill ramekins all the way to the top with cooled filling. Cover tightly with foil and place in oven, cook 1 1/2 to 2 hours until custard is set (should have a firm wiggle, and not be loose in the center).
Remove from oven when completely set and chill in refrigerator until fully cooled. Remove from refrigerator and top with about 1 tabelspoon white sugar, spread around and caramelize sugar using a brulee torch or broiler.
