Crème Carmel Infused with Vanilla Bean and Lavender
Recipe created by Christine Morin
3.5 cups of sugar, divided in half
10 egg yolks
7 cups milk
2 vanilla bean
2.5 tablespoons lavender
2 pints blue berries divided
sugar ½ cup
Gran Marnier 3 tablespoons
Over a medium heat, melt 2 cups of sugar, stirring constantly, until golden brown. Take off heat; pour Carmel over the bottoms of each ramekin. Set aside.
Preheat ovens to 350°F.
In a large bowl, combine eggs, egg yolks, and remaining sugar, mix really well. Place milk in a pot with vanilla beans on stove and heat. Place lavender in cheesecloth, and about half way through milk warming process, place lavender in pot.
Slowly bring to a boil.
Strain through a fine sieve. Gradually stir into egg/sugar mix. Pour into greased ramekins and put in water bath, cover with foil, place in the middle of rack. Bake for 45 to 50 minutes or until set.
Wash blueberries and strawberries. Divide blueberries and cover one-half with sugar. Set aside.
Take ramekins out of oven, and out of water and place in fridge. Let sit for an hour or until set.
Take crème Carmel out of the fridge, and get plates ready. Heat a saucepan, until hot, put sugar covered blueberries and butter in pan. Cook till soft pour liqueur in, cook off, take off heat. Put to the side, cut strawberries and plate.
It was an awesome meal. Thoroughly enjoyed and appreciated by all of us parents and family who were in attendance. And a great way for them to cap off their two years of learning. If that Thursday night is anything to judge by, they’ll go far in their chosen careers. Congratulations and good luck to all of them!!!
Matt leaves on March 4th for England. He’s landed a one year apprenticeship at the London Hilton which starts on the 6th. To say we’re excited for him just barely begins to cover it, yet we’ll miss him a lot. A year is a long time.
So, from time to time, when he writes home of his adventures in the Hilton kitchen, or in England in general, or even in Europe, you can be sure, you’ll see something about it here.
Till next month . . .