Honey-Lavender Pots de Creme

I’ve been feeling a bit more feminine lately.  Girly.

Honey-Lavender Pots de Creme ingredients

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

Winking smile

Honey-Lavender Pots de Creme
This dessert is very girly.  Lavender!  Honey!  Whipped Cream!  Tiny, cute ramekins to contain all the lavender and honey!

Now, it must be noted that this is one of Shawn’s favorite desserts.  He, however, is NOT girly.  Just the dessert.

Honey-Lavender Pots de Creme ingredients

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 Creme

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.

Serves 8

  • http://twitter.com/mytwistontaste Devin Crowdus (@mytwistontaste)

    LOVE this flavor profile in a custard! Paired with a strong cup of tea and I would be in eutopia :) Will try this soon, thanks!

    • http://thehumblegourmet.wordpress.com thehumblegourmet

      Thanks!

  • http://twitter.com/mytwistontaste Devin Crowdus (@mytwistontaste)

    LOVE this flavor profile in a custard! Paired with a strong cup of tea and I would be in eutopia :) Will try this soon, thanks!

    • http://thehumblegourmet.wordpress.com thehumblegourmet

      Thanks!