- NO!!! I don’t want it!
- NO! Don’t spoil it with some freaking flowers!!!! For that matter I WON’T EAT ANY FLOWERS!!! Make the one I like, you know the chocolate one? Mmmm… chocolate….
Well, that’s kind of our standart conversation, when I try to introduce a novel, “suspicious” ingredient in our kitchen. It’s like a tiny little war that I nearly always win (yes, yes, I know…. the infamous onion problem…). Fortunately the “war times” are basically over, for the last 5 years we went through most of the things you can buy here up North, as well as some that you actually can’t. With a touch of nostalgy I remind myself of the times when even a simple broccoli was an enemy on the plate. Nowadays, though, those talks don’t happen anymore, or so I though, cause last weekend we just had one.
And all that fuss about lavender, you say? I know that for many of you lavender is a kitchen staple, yet I have never seen it on sale in Finland. Even more, I brought mine from the USA just a couple of weeks ago, so I guess it’s a kind of exotic ingredient here. Anyway, over the years, I acquired a perfectly working strategy, that let’s me push through whatever I want to be cooked the kitchen (yes, yes…. apart from onion). I like to call it the “peaceful diplomat” strategy As an answer to Mr No Onion Please poison accusations, I simply murmur “aha, yes, yes, uhumm” and slowly walk away to proceed with my plans anyway. Once I’m done, I approach him joyfully, pretending to suffer from a severe dementia and say in delight:
- Looooook! It worked!, Look what I managed to cook!!!
He doesn’t have much choice at this point and that’s why it’s a perfect way to make him try new things. Yes… so this is the peaceful diplomat strategy… I have a feeling our governments are also pretty fond of it
This lavender and lemon creme brulee was an instant hit, and it surprisingly dethroned even the current favourite – the chocolate creme brulee! It is a definite must try! Mr No Onion Please reccomends, and that means a lot
500ml cream (30% fat)
1 tbsp vanilla paste or seeds from 1 vanilla pod
finelly grated zest from one lemon
2 tbsp lavender
60ml caster sugar
6 egg yolks
some more caster sugar for carmelising on top
1. Heat the oven to 150C. Assemble six shallow ceramic tarts in a roasting pan.
2. Stir the yolks to homogenise, beware not to incorporate air into the mixture.
3. Slowly heat up the cream with sugar, vanilla, lemon zest and lavender. Bring it to simmer and keep for several minutes. Set aside for 10 min and let the lavender infuse the cream. Strain through the sieve.
4. Slowly add small amounts of cream to the egg mixture. Mix well and repeat till you incorporate everything. Try not to make any air bubbles
5. Pour the mixture between the tarts, tapping the roasting pan gently on the counter to settle the custard and remove any air bubbles. Pour hot water into your roasting pan so it comes up roughly as high as the custard.
6. Transfer to the oven and bake till they are set for 20-25min (for my size of ramekins).
7. Take them out, once they are cooled down to room temperature, transfer to the fridge (I find it is best to keep them overnight before you eat them).
8. An hour before serving toss some sugar on the top of each creme brulee and carmelise it with kitchen torch. Cool it down in the fridge again before serving.