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Recipe: Lavender and White Chocolate Crème Brulee

One of my favourite recipes to tantalize your taste buds.. Enjoy

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves 4

o 500ml of double cream
o ½ teaspoon of dried lavender
o 5 egg yolks
o 80g caster sugar
o 75g white chocolate
o 1 teaspoon of brown sugar

1. Preheat oven to 120C/250F/Gas mark ½
2. Add lavender to double cream and bring to the boil
3. Vigorously whisk egg yolks and sugar
4. Take cream mixture off the heat and mix in with broken up white chocolate
5. Add cream mixture to egg yolk mixture and whisk
6. Pass mixture through sieve
7. Divide mixture into ramekins
8. Place ramekins into a baking tray and carefully fill with boiling water until the ramekins are submerged halfway
9. Wrap baking tray with 6 layers of cling film
10. Cook in oven for 25 minutes or until crème brulee have jelly like wobble
11. Allow crème brulee to cool for 30 minutes and refrigerate
12. Sprinkle brown sugar over top of crème brulee and caramelise with blow torch