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Title: Armand's Brulee De-Provence
Categories: Dairy, Desserts, Flowers
Yield: 6 Servings

8 Egg yolks
1 tb Dried lavender
1/2 c Pouring cream
1 1/2 c Double thick cream
1/2 ts Vanilla extract
1/2 c Granulated sugar

Set oven @ 150ºC/300ºF.

Heat both creams and dried lavender on hob, to boiling
point.

Allow to cool for 50 min. Strain lavender from cream.

Whisk egg yolks, cream, vanilla and sugar together.

Strain mixture again. Divide into 6 ramekins.

Bake in bain-marie for 55 min.

Refrigerate ramekins until serving.

Before serving, sprinkle remaining sugar over dessert
and caramelise with kitchen blowtorch.

Serves: 6 people

RECIPE FROM: https://www.bbcsouthafrica.com

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