Lavender Crème Brûlées

cook 30 mins
Tags: Quick eats
  • 3 egg yolks
  • 1 tablespoon custard powder
  • 3 tablespoons lavender sugar
  • 300 ml (1/2 pint) milk
  • 300 g (10 oz) mascarpone cheese
  • 125 g (4 oz) caster sugar
  • Chill 6 x 125 ml (4 fl oz) ramekins while you make the filling. Place the egg yolks, custard powder, lavender sugar and 3 tablespoons of the milk in a heatproof bowl and beat together.
  • Meanwhile, warm the remaining milk in a saucepan. Gradually whisk into the egg mixture. Return to the pan and cook, whisking continuously, over a medium heat for 3–4 minutes until the mixture has thickened. Leave to cool slightly. Whisk in half of the mascarpone until smooth, then beat in the remaining mascarpone.
  • Pour the mixture into the ramekins and place in the freezer for 15 minutes.
  • Place the caster sugar in a small heavy-based saucepan over a low heat and leave until half of it has melted and started to colour, then gently stir it. Keep stirring until it has turned a deep golden caramel colour. Drizzle a little over the top of each ramekin. Leave to cool for a few minutes until the caramel has hardened, then serve.
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