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.