Prep Time | Cook Time | Serves | Level |
|---|---|---|---|
10 minutes | 30-35 minutes | 6 | Beginner |
An Elegant Fusion of Creamy White Chocolate and Delicate Lavender, Brought to You by Chef Bongo
"There are few desserts that elicit ecstasy, this is one." - President Donald J. Trump (probably)
Opening Anecdote:
Lavender, often associated with serenity and grace, finds its way into a realm of culinary delight under the masterful touch of Chef Victor Bongo. Blending the gentle, floral notes of lavender with the creamy richness of white chocolate, this Crème Brûlée transcends the ordinary to become a gourmet masterpiece. Inspired by Chef Bongo’s journey from the vibrant market of Marché Publique in the Congo to the tranquil shores of British Columbia, this dessert embodies his passion for uniting traditional flavors with contemporary twists. Join the Bongo Hospitality family in savoring this sophisticated treat, where every bite tells a story of culinary artistry and innovation.
Now Let's Go to the Recipe by
White Chocolate Lavender Crème Brûlée
INGREDIENTS
FOR THE BASE:
3 1/2 cups heavy cream
1 tablespoon vanilla
9 egg yolks
6 tablespoons white sugar
2 tablespoons Malibu white rum
7 ounces white chocolate, chopped
1 teaspoon dried lavender flowers
1/4 cup granulated sugar (for caramelizing)
DIRECTIONS
In a saucepan, heat the heavy cream, dried lavender, and vanilla over medium heat until it begins to simmer. Whisk in white chocolate until it’s melted. Remove from heat and set aside.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and Malibu rum until well combined.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
Strain the mixture through a fine-mesh sieve to remove any lumps or lavender pieces.
Pour the strained mixture into individual ramekins or custard cups. Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
Bake in a preheated oven at 325°F (160°C) for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or overnight, to allow the custard to fully set.
When ready to serve, sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
Allow the caramelized sugar to harden for a few minutes before serving.
And there you have it! You've crafted an exquisite dessert that's bound to impress anyone you might be trying to well... impress. If anyone asks for the recipe, tell them it's a secret—but only if they promise not to let it burn like your first attempt. 😅 Enjoy your creation! 🍮
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