Lavender crème caramel with lavender shortbread

Lavender crème caramel with lavender shortbread

By
From
Home Comforts
Serves
6
Photographer
Yuki Sigura

I have masses of lavender in my garden and cook it with lamb as well as in this pudding.

Ingredients

Quantity Ingredient

For the crème caramel

Quantity Ingredient
225g caster sugar
150ml whole milk
300ml double cream
1/2-1 tablespoon dried lavender tips, (check the strength first!)
4 eggs, lightly beaten

For the lavender shortbread

Quantity Ingredient
175g unsalted butter, softened, plus more for the tin
100g icing sugar
1/2-1 tablespoon dried lavender tips, (check the strength first!)
100g cornflour
200g plain flour
2 tablespoons caster sugar, (optional)

Method

  1. Place six 7.5cm diameter, 4cm-deep ramekins into a deep roasting tray. Preheat the oven to 150°C.
  2. Put 150g of the caster sugar into a saucepan over a high heat and cook without stirring until a golden brown caramel, swirling the pan from time to time. Remove the pan from the heat and carefully add 2 tbsp of hot water; it will spit and splutter a little but swirl to combine, then divide equally between the ramekins and roll around the sides to coat evenly.
  3. Place the milk, cream and lavender into a saucepan and heat gently until just simmering. Meanwhile, put the eggs and remaining 75g of the sugar into a bowl and whisk until combined, then pour on the simmering milk, whisking constantly, until smooth. Strain the custard through a fine sieve into the ramekins and half-fill the roasting tray with hot water so that the water comes two-thirds of the way up the sides of the ramekins.
  4. Carefully place in the oven and bake for 45 minutes until just set, then remove. Allow to cool to room temperature, then remove the ramekins from the tin and chill in the fridge for at least one hour.
  5. Make the shortbread. Preheat the oven to 180°C and butter a 30 x 20cm baking tin.
  6. Put the butter and icing sugar into a bowl and beat until light and fluffy, with an electric whisk if you like, then fold in the lavender, cornflour and plain flour and mix to a firm dough. Press into the tin to lie about 1cm thick, prick all over with a fork and scatter the caster sugar over the top (if using).
  7. Bake in the oven for 12–15 minutes until light golden brown and cooked through. Leave to cool briefly in the tin, then break into shards.
  8. To remove the crème caramels from the ramekins, run a knife around each, then press the knife lightly into one side, before inverting on to plates. Serve with the shortbread.

Note

  • The key to using lavender in cooking is not to use too much, or it can overpower food and make it taste like your auntie’s soap.
Tags:
James Martin
Saturday Kitchen
comfort food
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