Lavender-Caramel Pots de Crème
I smell fall in the air, rains are back, looks like it is time to head indoors once again. Each season holds its own charm, but from a food blogger's perspective having pure natural sunlight around for more time is definitely an advantage. Summer is also a ‘props” bounty time, walk out and pluck a bunch of flowers and leaves from the patio or backyard and your photos shine!
We are back from a short but invigorating stay with friends at the coast. I still hear the ocean in my head, but it is time to get back to the usual, what else could do the trick than making a simple no fuss comfort dessert perfumed with home grown lavender blossoms!
I smell fall in the air, rains are back, looks like it is time to head indoors once again. Each season holds its own charm, but from a food blogger's perspective having pure natural sunlight around for more time is definitely an advantage. Summer is also a ‘props” bounty time, walk out and pluck a bunch of flowers and leaves from the patio or backyard and your photos shine!
We are back from a short but invigorating stay with friends at the coast. I still hear the ocean in my head, but it is time to get back to the usual, what else could do the trick than making a simple no fuss comfort dessert perfumed with home grown lavender blossoms!
Eggs 2 whole + 1 yolk
Evaporated milk 1 cup
Milk 1 cup
Sugar ¾ cup + 2 tsp
Dried lavender blooms ¼ tsp
Heat the oven to 325oC
Heat two tsp sugar in a thick bottomed pan till it is golden brown.
Evaporated milk 1 cup
Milk 1 cup
Sugar ¾ cup + 2 tsp
Dried lavender blooms ¼ tsp
Heat the oven to 325oC
Heat two tsp sugar in a thick bottomed pan till it is golden brown.
Turn the heat to low and add couple of tablespoons of milk, increase the heat and stir well till no caramelized sugar clumps remain.
Add the rest of the milk, evaporated milk and cook till the mixture boils, turn off the heat.
Add the lavender blooms; let it seep for about 10 minutes. Sieve the hot milk to remove the blooms.
In a bowl, beat sugar, eggs + yolk with a whisk, start adding the hot milk ¼ cup at a time beating thoroughly after each addition.
Divide the mixture between ramekins or Pots de Crème jars, till the ramekins are 3/4 th full. (Baby food jars works well too). Lift foam formed on the top using a clean paper towel or a spoon.
Keep the ramekins/jars in a casserole dish and keep in the oven. Pour hot water in the dish till the ramekins are about 3/4th immersed in water.
Bake for 30 minutes, remove from oven , let it cool at room temperature for half an hour, the Crème will be a bit wiggly in the middle, but it will set as it cools down.
Cover the crèmes with a plastic wrap and chill for 1-2 hours before you enjoy it.
5 comments:
Oh that look ssinfully good....have never tried such a dish....I too started getting panicked about the season ending, plucking all the summery things on streets and buying and sticking summer ruits......which includes lavender as well..... a very beaitiful picture. BTW, may i ask you, where did u get that pot from....I have been looking all around for that kind of thing for the picture and dint find anywhere....Loved it!
Wow! Great Photography, Archana!
I love lavender and loved todays recipe too.
Came here from FB and I am so happy to see you blogging regularly, Archana! :)...
Over to your older posts..missed all!! :(
Shabs,
Thank you. That is pretty much waht i am doing too. Ha Ha these are Sarah's Gerber baby food jars from when i started her on veggies( from about 21/2 years ago).Buy some,or is it time for another baby Shabu?
Rachana
Thank you dear, i adore this plant, looks great, tastes fabulous and smells fantastic ! I wish the season would last so that our backyard will smell like heaven.
Bharathy,
Thank you, thank you, i am glad that you are once again back. I hope i am here to stay this time.
I really like pots de creme, and I really like sweetened lavender...and so this dish sounds exquisitely perfect! And the photographs are just breath-taking too.
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