Beth's Lavender Honey Creme Brûlées| ENTERTAINING WITH BETH
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Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
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KitchenAid Mixer http://bit.ly/EWBMixerYT
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All Clad Waffle Iron http://bit.ly/EWBWaffleYT
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WATCH OTHER GREAT SPRING DESSERTS!
Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake
Foolproof French Macarons http://bit.ly/1qUuoup
Raspberry Cheesecake http://bit.ly/EWBCheesecake
Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
Creme Brulee http://bit.ly/EWBCreme
Elegant French Toast http://bit.ly/FrenchToastEWB
Coffee Cake http://bit.ly/CrumbCakeEWB
Foolproof Brownies http://bit.ly/1wu0bCq
Foolproof Crepes http://bit.ly/1sXywZS
BETH'S LAVENDER HONEY CRÈME BRULEE
Makes 8 in 4 oz ramekins
INGREDIENTS
3 cups (700ml) of heavy cream
2 ½ (37 ml) tbsp honey
1 vanilla bean, scraped of its seeds
1 tbsp (15 ml) culinary grade lavender
pinch of salt
6 egg yolks
8 tsp (40 ml) brown sugar for the tops
METHOD:
In a saucepan combine the heavy cream, honey, vanilla bean paste and pod, lavender and salt. Bring to a simmer. Turn off heat, cover and steep for 30 mins.
Preheat oven to 300 degrees F (150C).
Meanwhile whisk together the egg yolks. Strain the heavy cream mixture into a 4-cup Pyrex pitcher to remove the lavender and vanilla pod. Then slowly pour the strained cream mixture into the egg mixture whisking all the while.
Using a cleaned out fine mesh strainer, strain the mixture once more back into a cleaned-out 4-cup Pyrex pitcher. The second straining will create an even smoother texture for your custards. Pour mixture into 4 oz ramekins, and place in a roasting pan.
Place roasting pan in the oven and pour hot water from a kettle slowly in the corner of the roasting pan (to avoid splashing into the custards. They will not set if they are mixed with splashed water, so be careful not to splash).
Pour just enough water so that it reaches half way up the ramekins. Bake for 25-30 mins for shallow ramekins (1-inch-deep) or 45-50 mins for deeper ramekins (2 inches deep) just until custards are set and jiggle slightly, but they should be more firm the jiggly. Allow them to cool, then refrigerate overnight, uncovered.
To serve, sprinkle the top of each custard with 1 tsp of brown sugar. Position your oven rack on the highest rack of your oven, as close to the heating implement it will safely go. Set your oven to broil. Place the custards on a flat cookie sheet and pop under the broiler for about 10-15 seconds, or until the sugar has browned and caramelized.
IMPORTANT! Do not walk away from custards under broiler you must watch this carefully or they will catch fire if left too long to broil!!! Sugar is extremely flammable!
Allow crème brulees to cool slightly. Then top each one with a dollop of homemade whipped cream and garnish cream and caramelized sugar with the dried lavender blossoms on top et voila!
HOMEMADE WHIPPED CREAM:
1 cups heavy cream
1 tbsp powdered sugar
½ tsp vanilla extract
METHOD:
Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Видео Beth's Lavender Honey Creme Brûlées| ENTERTAINING WITH BETH канала Entertaining With Beth
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT
SHOP MORE OF MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner)
SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8
WATCH OTHER GREAT SPRING DESSERTS!
Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake
Foolproof French Macarons http://bit.ly/1qUuoup
Raspberry Cheesecake http://bit.ly/EWBCheesecake
Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
Creme Brulee http://bit.ly/EWBCreme
Elegant French Toast http://bit.ly/FrenchToastEWB
Coffee Cake http://bit.ly/CrumbCakeEWB
Foolproof Brownies http://bit.ly/1wu0bCq
Foolproof Crepes http://bit.ly/1sXywZS
BETH'S LAVENDER HONEY CRÈME BRULEE
Makes 8 in 4 oz ramekins
INGREDIENTS
3 cups (700ml) of heavy cream
2 ½ (37 ml) tbsp honey
1 vanilla bean, scraped of its seeds
1 tbsp (15 ml) culinary grade lavender
pinch of salt
6 egg yolks
8 tsp (40 ml) brown sugar for the tops
METHOD:
In a saucepan combine the heavy cream, honey, vanilla bean paste and pod, lavender and salt. Bring to a simmer. Turn off heat, cover and steep for 30 mins.
Preheat oven to 300 degrees F (150C).
Meanwhile whisk together the egg yolks. Strain the heavy cream mixture into a 4-cup Pyrex pitcher to remove the lavender and vanilla pod. Then slowly pour the strained cream mixture into the egg mixture whisking all the while.
Using a cleaned out fine mesh strainer, strain the mixture once more back into a cleaned-out 4-cup Pyrex pitcher. The second straining will create an even smoother texture for your custards. Pour mixture into 4 oz ramekins, and place in a roasting pan.
Place roasting pan in the oven and pour hot water from a kettle slowly in the corner of the roasting pan (to avoid splashing into the custards. They will not set if they are mixed with splashed water, so be careful not to splash).
Pour just enough water so that it reaches half way up the ramekins. Bake for 25-30 mins for shallow ramekins (1-inch-deep) or 45-50 mins for deeper ramekins (2 inches deep) just until custards are set and jiggle slightly, but they should be more firm the jiggly. Allow them to cool, then refrigerate overnight, uncovered.
To serve, sprinkle the top of each custard with 1 tsp of brown sugar. Position your oven rack on the highest rack of your oven, as close to the heating implement it will safely go. Set your oven to broil. Place the custards on a flat cookie sheet and pop under the broiler for about 10-15 seconds, or until the sugar has browned and caramelized.
IMPORTANT! Do not walk away from custards under broiler you must watch this carefully or they will catch fire if left too long to broil!!! Sugar is extremely flammable!
Allow crème brulees to cool slightly. Then top each one with a dollop of homemade whipped cream and garnish cream and caramelized sugar with the dried lavender blossoms on top et voila!
HOMEMADE WHIPPED CREAM:
1 cups heavy cream
1 tbsp powdered sugar
½ tsp vanilla extract
METHOD:
Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
Видео Beth's Lavender Honey Creme Brûlées| ENTERTAINING WITH BETH канала Entertaining With Beth
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