Lavender-Infused Crème Brûlée26 August 2016
Crème brûlée is such a simple dessert involving few ingredients. It begs for experimentation–add vanilla, bourbon, coffee, or chocolate–so it’s never dull. Like all French dishes, however, it requires that you obey certain rules about technique. Why would you cook it sous vide? No, it’s not just to show off, but sous vide actually helps ensure that you don’t curdle your perfect crème brûlée. It does require that you use a mason jar as your vacuum. If you try to attempt this with a plastic bag, the crème brûlée just won’t set. I added lavender and omitted vanilla extract in this recipe, which made for a unique flavor. You can certainly add the extract to the recipe if you prefer. I’ve seen some interesting crème brûlée recipes with other extracts, as well. Orange extract infused crème brûlée, anyone?