Lavender Honey Crème Brûlée with Candied Rosemary

Instructions

1. 1

   Preheat oven to 300°F (150°C). In a saucepan, combine heavy cream, 1/2 cup granulated sugar, honey, and lavender buds. Heat gently over medium heat until simmering, stirring to dissolve sugar. Remove from heat, cover, and let steep for 15 minutes.

   ~30 min
2. 2

   Strain the cream mixture through a fine-mesh sieve into a clean bowl, pressing gently on the lavender buds to extract flavor. Discard the lavender. Whisk in the egg yolks and vanilla extract until well combined.

   ~5 min
3. 3

   Divide the custard mixture evenly among four ramekins. Place the ramekins in a baking tray. Pour hot water into the baking tray to come halfway up the sides of the ramekins (this is a water bath).

   ~5 min
4. 4

   Bake for 30-35 minutes, or until the edges are set but the centers are still slightly wobbly. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack. Then, refrigerate for at least 2 hours, or until thoroughly chilled.

   ~70 min
5. 5

   While the custards chill, prepare the candied rosemary. In a small saucepan, combine 2 tablespoons granulated sugar and 1 tablespoon water. Heat over medium heat until the sugar dissolves and begins to bubble. Dip the rosemary sprigs into the syrup, coating them evenly. Place them on parchment paper to cool and harden.

   ~15 min
6. 6

   Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a golden-brown, brittle crust. Garnish with a piece of candied rosemary.

   ~3 min