Photo: Steve Lunam
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Ingredients
- 900mL pouring cream
- 100mL milk
- 130g sugar
- 200g honey
- 1 small bunch English lavender flowers, bruised
- 16 egg yolks
- 10 tbsp caster sugar, extra
- 1 punnet strawberries, hulled and halved
- 1 punnet blueberries
- 1 punnet raspberries
- Juice of ¼ lemon
Method
Combine cream, milk, sugar, honey and lavender in a saucepan, stir well and bring to a simmer over medium heat. Remove and set aside at room temperature for
20 minutes for flavours to develop.
Pre-heat oven to 165C. Whisk egg yolks in a large bowl to combine then whisk in cream mixture. Strain mixture into 1 1/2-2 litre shallow ovenproof dish and place it in a baking dish. Pour hot water into the baking dish to come half way up the sides of the ovenproof dish. Cover cream mixture with foil and bake for 1 hour, or until set. Remove and cool then cover with plastic wrap and refrigerate for at least
4 hours. Remove from fridge, sprinkle brulee with 8 tbsp of caster sugar and glaze with a blow torch. (Optional).
Combine berries with remaining 2 tbsp of sugar and lemon juice and toss gently to combine. Serve brulee with berries.
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