#lavender #honey crème brûlée
THE NIGHT BEFORE: Heat 2-1/4 cup of heavy cream and 3/4 cup of milk with few sprigs of fresh thyme to boiling. Turn off the heat immediately and let it steep for about 15 minutes.
Meanwhile, whisk 8 egg yolks, 2 tablespoons of raw honey and 1/2 cup of sugar until smooth. Then slowly whisk into the milk mixture.
Strain the milk mixture through a fine strainer to remove any foam and bubbles. Refrigerate for at least 4 hours.
Preheat the oven at 350°F. Pour the cooled mixture into 6 ramekins and place in baking sheet lined with towel between the cups to avoid it from moving. Fill the baking sheet with enough hot water to cover at least half of the ramekins. Bake for at least 40 minutes or until it sets. Let it cool for 5 minutes and refrigerate overnight.
5 MINUTES AND COUNTING: Make sure the crème is cool and set. Sprinkle a thin layer of sugar. With a blow torch, caramelize until a little burnt.