With Mother’s Day (Sunday, 10 March) just a day away, fear not if you’ve not got a gift for the motherly figure in your life. Rather than rushing to your local supermarket to pick up a bouquet of flowers and box of chocolates, why not show how much you care by heading into the kitchen and baking her something that’s sure to put a smile on her face?
This lavender and raspberry crème brûlée by Eleanor Ford will do just the trick, and will add a wow factor to your Mother’s Day celebrations.
Lavender and raspberry crème brûlée
Serves 4
Ingredients
- 500ml (2 cups) double (heavy) cream
- 2-3 tsp fresh lavender flowers (or 1 tsp dried)
- 20 raspberries
- 5 egg yolks
- 50g (1¾ oz) caster sugar
Method
- Put the cream and lavender flowers in a small pan and heat slowly up to a simmer, then set aside to infuse for half an hour. Strain and return to the pan.
- Sit four small heatproof ramekins in a baking tin and put five raspberries in each. Heat the oven to 160°C/140°C fan/gas mark 3.
- In a bowl, stir together the egg yolks and half of the sugar. Heat the cream again until a ring of tiny bubbles forms around the edge. Slowly trickle the hot cream into the yolks, stirring constantly.
- Divide the mixture into the ramekins, then poke down the raspberries to drown them. Fill the baking tin with tap-hot water, to about two-thirds of the way up the ramekins.
- Bake for 25 minutes, or until the custard is set with a delicate quiver. Cool then chill in the fridge.
- Just before serving, sprinkle the remaining sugar over the tops of the four creams and use a blowtorch or hot grill to melt and caramelise the tops.
A Whisper Of Cardamom: Sweetly Spiced Recipes To Fall In Love With by Eleanor Ford (Murdoch Books) £26
