Chocolate and Lavender Crême brulée

Chocolate & Lavender Crême brulée

Ingredients:                       serves 6

500ml              cream
150ml              milk
1tbsp               lavender flowers
1                      vanilla pod
4                      egg yolks
150g                chocolate
                        grated zest of 1 orange

Heat the cream, milk, lavender flowers, vanilla pod and orange zest in a heavy-bottomed saucepan. Bring slowly to the boil and remove from the heat and add the chocolate. Leave to infuse for 15-20 minutes and strain through a fine sieve. Whisk the egg yolks and sugar together and add the cream mixture.

Pour into earthenware or ramekin moulds and place in a bain-marie of cold water. Cook in a gentle oven 90cº/gas 4 for about 40-45 minutes or until just set.
Do not be tempted to turn the oven temperature up, as they will curdle.

Chill in the refrigerator for at least 2 hours.

To serve:
Sprinkle with sugar and caramelise under a hot grill or with a blowtorch & serve immediately.