With the strange weather we have been experiencing in California, my lavender harvest extended through fall. You won’t hear me complaining.
My sincerest thanks for the warm welcome.
I usually divide and replant lavender this season to make room for more next spring. Cooking with lavender piqued my interest, suddenly becoming food for thought after Cherrie caught my garden posts about lavandins. A few more tweets later, Carol chimed in, and with Penny, they invited me to participate.
I had imagined Lala giggling the whole time we discussed lavender everything. Two kids in the back trying so hard not to burst into laughter letting the secret lavender dishes out.
Over the last two weeks, I experimented with lavender, using the fragrant herb with restraint. I wanted to try a few things except making soap.
- buds from 8 stalks fresh lavender
- 1 cup sugar
- Combine sugar and lavender in an airtight jar.
- Shake well to combine.
- Store in a dark place for about two (2) weeks.
Lavender Crème Brulée
- 2 cups heavy cream
- 2 tablespoons fresh culinary lavender
- 8 egg yolks, reserving egg whites for macarons
- 1/3 cup granulated lavender sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup lavender sugar (for the caramelized tops)
- One day before making creme brulee, in a small bowl, combine cream and lavender. Cover and refrigerate for 8 to 12 hours.
- Microwave for a minute. Strain the cream into a small saucepan, pressing on the lavender to extract all the liquid; discard the lavender.
- Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
- Add cream and vanilla, and continue to whisk until well blended.
- Strain into a large bowl, skimming off any foam or bubbles.
- Divide mixture among 6 ramekins or custard cups.
- Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.
- Remove from oven and leave in the water bath until cooled.
- Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
- When ready to serve, sprinkle about 2 teaspoons of lavender sugar over each custard.