Lavender Crème Caramel

Ingredients

• Plain Caster Sugar150g
• Dried Edible Lavender Flowerssmall pinch

• Whole Milk500ml
• Eggs4 large
• Lavender Sugar100g
• Vanilla Pod, seeds scraped1

• Caster Sugaras needed
• Dried Edible Lavender Sprigsa few sprigs

Method

1. Prepare the lavender sugar (ahead). Store dried edible lavender sprigs in a jar of caster sugar for at least a week until the sugar is fragrant. Or use shop-bought lavender sugar.
2. Make the caramel. Preheat oven to 325°F (160°C). In a heavy-bottomed pan, melt the plain caster sugar over medium heat without stirring until it turns a dark golden colour. Watch it carefully — it goes from perfect to burnt quickly. Pour immediately into 6 individual ramekins, tilting each to coat the bottom. Sprinkle a few dried lavender flowers over the caramel in each ramekin. Set aside to cool and set.
3. Make the custard. Gently heat the whole milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together the eggs, vanilla seeds, and lavender sugar until the mixture is smooth and lightly golden. Slowly pour the hot milk into the egg mixture in a thin stream, whisking continuously, until fully combined and smooth.
4. Fill the ramekins. Strain the custard through a fine sieve. Pour into the caramel-lined ramekins, filling close to the top.
5. Bake in a bain-marie. Line a deep roasting tin with a folded cloth or kitchen towel (this steadies the ramekins and prevents rattling). Set the ramekins on the cloth. Pour boiling water into the roasting tin until it reaches halfway up the sides of the ramekins. Bake for approximately 30 minutes until the custard is just set — it should wobble slightly in the centre.
6. Cool and chill. Remove ramekins from the water bath and allow to cool completely at room temperature. Refrigerate until cold and fully set, at least 2 hours or overnight.
7. Unmould and serve. To serve, briefly dip each ramekin in hot water for 10–15 seconds to loosen. Run a thin knife around the edge if needed. Place a plate on top and invert firmly in one motion. The caramel will pool around the custard on the plate.