- 2 vanilla pods
- 50g honey
- 300ml cream
- 200ml milk
- 8 egg yolks
- 60g caster sugar
- Small bunch of lavender flowers
- Caster sugar for topping
- Preheat the oven to 140°C. Score the vanilla pods length ways and scrape out the vanilla seeds with a knife or a teaspoon.
- Place the seeds into a saucepan, add the pods, all the cream, honey and milk and slowly bring to the boil. Remove from the heat.
- Meanwhile, get yourself a large bowl that will fit over your pan and beat together the egg yolks and sugar until light and fluffy.
- Remove the vanilla pods from the pan and, little by little, add the milk and cream to the egg mixture in the bowl, whisking continuously.
- Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour.
- Remove any bubbles or froth from the mixture before dividing it between your ramekins.
- Stand these in a high-sided roasting tray, and fill the tray with water halfway up the ramekins.
- Place carefully in the preheated oven and cook for around 30 to 45 minutes or until the mixture has set but is still slightly wobbly in the centre.
- Allow to cool at room temperature then place in the fridge until ready.
- To serve, sprinkle each crème brûlée with a tablespoon of caster sugar and some more of the lavender flowers and caramelize under a very hot grill or using the chef’s torch.