4 Serves
309 Mins
Preheat your oven to 165°C and place four ramekins into a deep baking dish.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
6 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
8 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
196 µg / 400 µgCalcium
350 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
1043 mg / 1,250 mgPotassium
533 mg / 4,700 mgSodium
90 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
140 µg / 55 µgFiber
0 g / 28 gSugar
20 g / 50 gSaturated Fat
12 g / 20 gCholesterol
1929 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
In a saucepan, gently heat the heavy cream and dried lavender flowers until just simmering, then remove from heat to steep for 10 minutes.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until smooth.
Slowly temper the warm cream mixture into the egg mixture, then strain the custard through a sieve to remove the lavender flowers.
Pour the custard into the ramekins and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for 40 minutes until the edges are set but the centers still wobble, then chill in the refrigerator for at least 4 hours.
Before serving, sprinkle a thin layer of sugar over each custard and use a kitchen torch to caramelize until golden brown.
0
g4
g0
g
Danish