Last weekend we helped our client Danielle celebrate her 30th birthday party with her family at their gorgeous home on Lake Lanier. We really love the small intimate dining parties because, simply, they are really fun! It was a beautiful night filled with a lot of laughter, music, wine, and great food by Aaron. The menu was completely customized for Danielle. She specifically requested the Lavender Vanilla Crème Brûlée for dessert after seeing photos of it on our Instagram page. Aaron's version of this french classic dessert is by far my favorite crème brûlée EVER. And anyone who tastes it also agrees with me. Sure, crème brûlée is rich and creamy but I like my custard thick and extra rich and creamy. If you agree, then check out the recipe and try it for yourself. All you need is a little time and practice. This is what my Love cooks...
- Jin
Crème Brûlée by Chef Aaron
Food by Chef Aaron Masanotti. Photo © Jin Lee
Lavender Vanilla Crème Brûlée
Serves 6
Prep time: 20 minutes, plus standing and chilling
Cook time: 25-30 minutes
1 vanilla bean
10-12 fresh or dried lavender flower stems
2 ½ cups heavy cream
8 egg yolks
¼ cup superfine sugar
3 tablespoons confectioner’s sugar to finish
1 pk fresh blackberries
Break the lavender flowers off their stems and put them in a saucepan. Slice a the vanilla bean lengthwise, a small slit, and put it in a saucepan. Pour the cream into the pan, then slowly bring almost to a boil. Remove from the heat and allow to stand for 15 minutes for the flavor to develop.
Use a fork to mix the egg yolks and sugar in a bowl. Reheat the cream, then gradually mix it into the yolks, stirring continuously.
Place 6 heatproof ramekins in a roasting pan and strain the custard into the dishes. Pour warm water around the dishes to come halfway up the sides and bake in a preheated oven at 350*F for 20-25 minutes, until the custards are set with a slight softness at the center.
Leave the dishes to cool in the water. Once they are at room temperature lift them out and transfer to the refrigerator for 3-4 hours to chill well. About 20-30 minutes before serving, sprinkle the custard tops with confectioner’s sugar. Caramelize with a blowtorch, then leave at room temperature.
Decorate with extra lavender stems and blackberries sliced in half to serve. And ENJOY!
- Chef Aaron
Crème Brûlée by Chef Aaron
Food by Chef Aaron Masanotti. Photo © Jin Lee
TIPS!
As a variations steep your favorite tea bag in the cream with the lavender and vanilla. Decadent crème brûlée is also delicious with a nice tea poached pear or fresh berry compote!
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