I’ve been feeling a bit more feminine lately. Girly.
Painting my nails, wearing heels, pretty hairstyles. I’m usually fairly lax with my beauty regimen, but lately I’ve been making a bit more of an effort. Don’t really know quite why. I blame the Fashion and Beauty section of Pinterest
Now, it must be noted that this is one of Shawn’s favorite desserts. He, however, is NOT girly. Just the dessert.
I want to eat this little dish of creamy deliciousness, in a floral chaise lounge while getting my toenails painted, hair fluffy and perfectly curled, in a poufy tulle skirt. While watching a romantic comedy.
Girly, girly, girly. It’s fun sometimes. THG
Honey-Lavender Pots de Crème
3 cups heavy cream, divided
1 Tbsp. plus 1 tsp. vanilla extract, divided
1/4 cup dried lavender buds, plus more for garnish
6 egg yolks, at room temperature
2/3 cup honey
1 Tbsp. sugar
large pinch of salt
1/4 cup powdered sugar
Preheat oven to 300ºF.
In a medium saucepan, heat 2 cups heavy cream, 1 Tbsp. vanilla extract and 1/4 cup lavender buds to simmering. Remove from heat, cover and let steep 15-20 minutes. Drain to remove lavender buds.
In a medium bowl, whisk egg yolks, honey, sugar and salt together until thick and smooth. Whisk in 1/3 cup of heavy cream mixture to temper the eggs. Whisk in remaining cream until smooth. Pour into individual ramekins, about 3/4 full. Place in a large roasting pan and fill pan 2/3 full with water. Cover with foil.
Bake in the middle of oven until sides are set and center is still jiggly, about 40-45 minutes. Remove from water bath and refrigerate until set, at least 3 hours.
While pots de cremes are baking, whisk 1 cup heavy cream, 1 tsp. vanilla and powdered sugar in a stand mixer to stiff peaks. Refrigerate.
Serve pots de cremes cold with a dollop of whipped cream and lavender buds.