Zouba... This one is for you!
Ingredients:
2 1/2 cups half&half
1 tsp dried lavender
6 egg yolks
1/3 cup sugar, plus 6 tsp for the crunchy topping
Preparation:
Preheat an oven to 325°F.
Pour the half&half into a small saucepan, add the lavender and heat gently for 2 to 3 minutes. Remove from the heat and allow to infuse for 30 minutes. Using a tea strainer, remove the lavender florets from the cream.
In a bowl, whisk together the egg yolks and sugar until smooth, add in the infused Half&Half and mix well. Strain the custard into a pitcher. Pour into 6 individual ovenproof ramekins or shallow dishes and put them in a roasting pan.
Place the pan in the oven and pour in enough hot water to come halfway up the sides of the ramekins and bake until just set, 25 to 30 minutes.
Remove the ramekins from the roasting pan and let cool at room temperature, then refrigerate for at least 4 hours or up to overnight.
Preheat a broiler. Sprinkle 1 tsp sugar over each of the custards and broil until the sugar has caramelized, 3 to 5 minutes. Alternatively, use a kitchen torch to caramelize the sugar.
Serve within 30 minutes (before the top softens) garnished with fresh lavender and berries.
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