Description
A delightful dessert that combines the classic crème brûlée with a whimsical edible flower pot presentation.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Edible flowers for decoration
- Chocolate soil (made from crushed cookies or chocolate crumbs)
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium heat until just simmering.
- In a bowl, whisk together the egg yolks, remaining sugar, and vanilla extract until well combined.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Strain the mixture through a fine sieve into a measuring cup.
- Pour the mixture into flower pot-shaped ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.
- Top with chocolate soil and edible flowers for decoration.
Notes
- Make sure to use fresh, edible flowers that are safe for consumption.
- For a richer flavor, you can infuse the cream with lavender or other herbs before mixing with the egg yolks.
- Allow the crème brûlée to chill completely for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 450
- Sugar: 30g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 200mg
Keywords: Edible Flower Pot Crème Brûlée, dessert, crème brûlée, edible flowers