- thick cream - 2 1/4 Cups
- milk - 3/4 Glass
- dried lavender - 1 1/2 Art. spoons (plus lavender for sprinkling)
- yolks - 8 pieces
- sugar - 1/2 cup (plus 4 tablespoons sugar for sprinkling)
- flower honey - 2 Art. spoons
1. Pour the cream and milk into a saucepan, add the dried lavender. Bring to a boil and turn off the fire. Let stand for about 15 minutes, until the milk has acquired the aroma of lavender. 2. In the meantime, whip the egg yolk, 1/2 cup sugar and honey in a separate bowl until smooth. Add the milk mixture and whisk again. 3. Strain through a fine sieve and remove the foam. Put in the refrigerator for at least 4 hours. 4. Preheat the oven to 175 degrees. Fill a mixture of 5-6 pots for baking. 5. Put the pots on the baking tray and add enough hot water to reach the middle of the pots. Cover with foil and put in the oven. Bake for 40 minutes. 6. Remove the baking tray from the oven and cool the cream-brulee in a water bath for 5 minutes. Cover with a food film and put in the refrigerator for several hours or overnight. 7. Before serving, sprinkle the top of the dessert with a thin layer of sugar and set on a special gas burner or bake under the maximum heated grill for 5 minutes until the surface becomes caramel. 8. Sprinkle the dessert with dried lavender. Serve chilled.
Servings: 5-6