– courtesy Table 34, Burlington
Lavender & Elder Flower Green Tea Infused Crème Brûlée
9 egg yolks
4 cups 35% heavy cream
1 cup sugar
½ cup lavender green tea leaves
½ cup elderflower dried leaves
Beat egg yolks and sugar together until they reach the ribbon stage. Heat cream and dried tea mixture just before it boils. Slowly temper the hot cream mix into egg and sugar mixture and whisk slowly. Once all mixed, strain through fine strainer of cheesecloth and set aside. Prepare ovenproof ramekins in a bain marie, and preheat oven to 325°F. Pour custard into ramekins and bake for 45 to 50 minutes. Take out of water bath and set in fridge to cool.