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Privacy NoticeWith 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
This lavender and raspberry crème brûlée is a great Mother’s Day sweet treat
(Image: Ola O Smit)
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
A Whisper Of Cardamom: Sweetly Spiced Recipes To Fall In Love With by Eleanor Ford is out now
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) £26Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
