French Lavender Honey Crème Brûlée with Almond Shortbread Cookies

Allergens

Eggs, Dairy, Tree Nuts (almond flour)

Ingredients

• 6 large egg yolks
• 2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup honey
• 1 tablespoon culinary lavender buds
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 6 tablespoons granulated sugar, divided
• Almond Shortbread Cookies (recipe below) For the Almond Shortbread Cookies:
• 1 cup all
• purpose flour
• 1/2 cup almond flour
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1/4 teaspoon pure almond extract
• 1 tablespoon honey

Instructions

1. For the Crème Brûlée:
2. Preheat oven to 325°F (160°C). Arrange six 6 ounce ramekins in a large roasting pan.
3. In a small saucepan, combine heavy cream, milk, honey, culinary lavender buds, vanilla extract, and salt. Heat gently until hot but not boiling. Remove from heat and let steep for 15 minutes.
4. Strain the infused liquid into a large bowl to remove lavender buds.
5. In another bowl, whisk together egg yolks and 2 tablespoons of sugar. Gradually pour in the warm infused cream mixture, whisking continuously.
6. Divide the custard among the ramekins, filling each one to the top. Place the roasting pan with the ramekins into the preheated oven. Fill the pan with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 35 40 minutes, or until custards are set and slightly jiggle in the center. Remove from the water bath and let cool at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
8. Before serving, sprinkle each ramekin with 1 tablespoon of sugar and caramelize using a kitchen torch.
9. In a medium bowl, whisk together flours and salt. Set aside.
10. In a large bowl, cream butter, sugar, almond extract, and honey until light and fluffy. Gradually add the dry ingredients to the wet ingredients until fully combined.
11. Roll dough between two sheets of parchment paper into a 1/4 inch thick rectangle. Cut into desired shapes using cookie cutters.
12. Bake at 350°F (175°C) for 8 10 minutes or until golden brown. Cool on a wire rack.

Chef’s Insight

For an extra touch, use a fine mesh sieve to dust the top of the crème brûlée with powdered sugar before caramelizing.

Notes

Use a high-quality vanilla extract and culinary lavender for the best flavor