Lavender Vanilla Creme Brulee

Creme brulee was my baking for this weekend. adapted from Martha Stewart's coffee creme brulee recipe, here's what i made...

5 yolks
470 gr heavy cream
70 gr sugar (i used super fine sugar)
1 teaspoon vanilla extract
2 teaspoons lavender extract
pinch of salt
sugar for topping (i used regular table sugar)

pre heat oven to 320F

add sugar and salt to yolks

whisk until sugar and salt dissolved

bring cream to a simmer, let it cool down for 5 minutes

add about 1/5 of hot cream (slowly) to yolk mixture while continuing with the whisking.

add the yolk and cream mixture back to the remaining hot cream (slowly)while continue whisking. add vanilla and lavender extract, whisk to mix.

pour the cream and yolk mixture through a fine sieve, skim and discard all the foam on top.

pour cream and yolk mixture to ramekins, set ramekin in roasting pan. add boiling water to roasting pan until it reaches half height of ramekins. put roasting pan on center rack and bake for about 30-35 minutes or until the creme brulee is set but still jiggling in the center.

let cool in hot bath for 10-15 minutes. wrap with plastic wrap, pressing the plastic to the surface of creme brulee, chill in fridge for at least 2 hrs ( i did over night).

when ready to serve, let creme brulee sit at room temperature for 10 minutes, spread about 1 table spoon of sugar on top (of each), caramelize with torch or under broiler (i used the torch).