Infused Lavender Crème brûlée
- A fragrant and calming dessert, this lavender crème brûlée features a creamy custard infused with the soothing aroma of lavender and a subtle cannabis undertone. The cannabis is incorporated through infused cream, providing a relaxing effect that complements the floral notes of the lavender. The crisp caramelized sugar topping offers a satisfying contrast to the smooth custard, creating a delightful sensory experience.
- Ingredients:2 cups heavy cream1/2 cup cannabis-infused cream1/4 cup sugar1 tablespoon dried lavender flowers5 large egg yolks1 teaspoon vanilla extractSugar, for brûléeing
- Instructions:Infuse the Cream: In a saucepan, combine heavy cream, cannabis-infused cream, sugar, and lavender flowers. Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 30 minutes to infuse the cream with lavender flavor. Strain the cream through a fine-mesh sieve to remove the lavender flowers.Prepare the Custard: Preheat oven to 300°F (150°C). In a bowl, whisk together egg yolks and vanilla extract. Gradually whisk in the warm cream mixture.Bake the Crème brûlée: Pour the custard mixture into ramekins. Place the ramekins in a baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center.Chill: Remove the ramekins from the water bath and let cool completely. Refrigerate for at least 2 hours, or overnight, to chill thoroughly.Brûlée: Just before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to melt the sugar and create a caramelized crust. Let the sugar harden for a few seconds before serving.
