1. Preheat oven to 350. 2. Heat cream in a pot to just below boiling. Add lavender oil and remove from heat. 3. In a bowl, cream eggs and 1/4 cup sugar with a fork. Try to avoid incorporating any air into the mixture. 4. SLOWLY pour cream into egg while continuing to mix with the fork. Again, avoid incorporating air. If you pour too quickly the cream will cook the egg instead of mixing with it. 5. Pour mixture into 4 ramekins and place into a water bath: put ramekins into a baking dish and add water to the baking dish so that it comes up the sides of the ramekins to the same height as the custard. Don't get any water into the ramekins! 6. Carefully place baking dish in the oven and bake 50-60 minutes. Actual time will depend on the geometry of your ramekins - shorter and wider bakes more quickly than taller, more compact ramekins. Custard is done with it is set, but still jiggly in the middle. 7. Carefully remove from oven (don't splash water onto the custards) and take the ramekins out of the water bath. Allow to cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least a couple hours (but not more than a day or so). 8. Immediately before serving, cover each custard with about half a tablespoon of sugar and caramelize with a torch. You can attempt to caramelize the sugar in your oven's broiler, but it's hard to control this way and you end up with some burned patches. ---------------------------------------------------------------------------
Nutrition
Ingredients
