Adapted from Epicurious Ginger and Vanilla Bean Creme Brulee
Time: 30 minutes active time; at least 3 hours to refrigerate
Serves: 6 people
Ingredients
2 cups whipping cream
1/4 cup white sugar
1/4 cup lavender sugar*
2 tablespoons chopped peeled fresh ginger
1 vanilla bean, split lengthwise
5 large egg yolks
Directions
1. Preheat oven to 325°F.
2. Place three 4-inch-diameter fluted flan dishes in one 13 x 9 x 2-inch baking pan or place six 3/4-cup ramekins in pan.
3. Mix cream, sugar, lavender sugar and ginger in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan.
4. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain through fine sieve into large measuring cup.
5. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend.
6. Divide custard among ramekins or bowls. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.
7. Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. (My oven runs a little cold and it took almost 40 minutes for the fluted flan dishes).
8. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
9. Sprinkle 2 teaspoon sugar evenly over each custard. The easiest way to do this is to sprinkle the sugar in the middle of the custard and then gently shake the ramekins so the sugar is evenly distributed across the custard.
10. If you have a blowtorch: Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. The sugar will melt and brown. If you do not have a blowtorch: Turn broiler to low and place custards about 2 to 4 inches from the broiler. Keep a close eye on your custards because they should turn brown within 30 seconds to 1 minute.
11. Refrigerate until custards are firm again but topping is still brittle, at least 45 minutes but no longer than 3 hours so that topping doesn't soften. (The original recipe recommends refrigerating for 2 to 4 hours before eating but we thought the topping was crunchiest after 45 minutes in the refrigerator and became soft at the 3 hour mark.)
* I used Ali'i Kula Lavender Sugar, one of our souvenirs from our trip to Maui, but we have also seen lavender sugar at Whole Foods. Or, you can substitute the lavender sugar with 1/4 cup sugar and 1/2 tablespoon dried lavender.