Jack's Lavender Creme Caramel
(this was my dad's favorite!)
Take 1 heaping tablespoon dried culinary lavender, (preferably
Rancho Alegre Provence) and crush with mortar and pestle to
release flavor and aroma. Stir in 3/4 cup of white sugar. Add
to 3 cups of 2% milk, and put on low heat to scald (don't boil).
- Remove
from heat and let lavender steep for 30 minutes.
- Strain
the lavender from the milk mixture and discard.
- Add
a teaspoon of vanilla (I sometimes add a tablespoon of
dark rum).
- In
a bowl mix 4 eggs and slowly add the milk mixture until
well blended.
- Take
6 ramekins and spray with Pam. Place 2 tablespoons of dark
brown sugar in the bottom.
- Carefully
pour in the milk/egg mixture.
- Sprinkle
nutmeg on top. Place in a water bath and cook for 1 hour
at 325F.
Chill
thoroughly before serving. You may loosen the custard with
a knife, invert in a bowl and add a few fresh berries for
garnish or just serve in the ramekins. If you really want
an elegant garnish, take a few sprigs of dried lavender,
dip in an egg white and sprinkle with superfine sugar. Dry
on waxed paper for at least an hour. |
