It’s Wednesday evening, which can only mean one thing... The Great British BakeOff! This week signals the return of desserts, more specifically, crème brûlée, spanische windtorte and baked cheesecake. So if you have a sweet tooth, you definitely don’t want to miss this evenings programme!
Out of all the desserts featuring on tonight’s programme, we decided here at British Bakeware that our favourite was crème brûlée, mainly because we hadn’t heard of spanische windtorte! So we have chosen our favourite crème brûlée recipe based on how unique it is! This Jamie Oliver crème brûlée recipe is different to your standard crème brûlée. It doesn’t follow your normal recipe, and that is because it is a lavender crème brûlée! This fantastic recipe from Mr Jamie Oliver is an absolute gem as you get the subtle taste of lavender to complement the crunchy shell and the creamy centre.
Ingredients:
- 200ml of semi-skimmed milk
- 150ml of double cream
- 150ml of single cream
- 2 Vanilla Pods
- 8 large free-range egg yolks
- 75g of sugar
- 4 tbsp of caster sugar
- 1 bunch of lavender, pick off the flowers
Instructions:
Step 1- Preheat your oven to 140 Degrees Celcius/275 Degrees Fahrenheit/Gas Mark 1. Then take both vanilla pods and score them lengthways to open them up. Remove the vanilla seeds with a teaspoon and place in to a saucepan along with the pods, the 150ml of single cream, the 150ml of double cream and the 200ml of semi-skimmed milk, bring to the boil and remove from the heat.
Step 2- For the next part you will need a bowl that is bigger than the saucepan you are using. Place this bowl over the saucepan and beat together the 8 egg yolks and sugar until they start to become light and fluffy. Take the vanilla pods out of the saucepan below. Bit by bit add the milk and cream to the egg mixture. It is important that you whisk the mixture non-stop as you add the milk and cream.
Step 3- To the saucepan you were just using, add 2.5cm of hot water and bring to the boil. Put the mixing bowl on top of the saucepan and allow the mixture to cook for 5 minutes until it thickens to the extent where it coats the back of a spoon. Stir in a very small amount of lavender flowers as the flavour is very strong, so you don’t want to overpower it.
Step 4-Make sure there are no bubbles in your mixture or froth on top before splitting it between ramekins ready for cooking. The mixture should provide enough to fill 4 ramekins in total. Place the ramekins carefully in to an extra-large roasting tin and fill the tin with water until it reaches about half way up the ramekins.
Step 5-Put the extra-large roasting tin holding the ramekins in to the oven and cook for between 30 to 45 minutes until you can see the mixture has set with a slight wobbly still left in it. Let them cool at room temperature before refrigerating until you are ready to serve them.
Step 6-When you are ready to serve, sprinkle a tbsp of caster sugar over each lavender crème brûlée as well as a few more lavender flowers. Then, using a blow torch or the grill in your cooker, caramelize the top until it forms a delicious crispy shell.
Step 7-Now you can sit down and enjoy one of these lavender crème brûlée. We recommend serving with a few shortbread biscuits to dunk in the creamy filling!
Source: Jamie Oliver
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