![Crème brulée pêche lavande](https://www.lesdelices31.fr/wp-content/uploads/2023/07/20230722_130222.webp)
Crème brulée peach lavender with
– white peaches,
– lavender sprigs,
– brown sugar.
Equipment used
– Crème brulée ramekins
– Kitchen blowtorch
![](https://www.lesdelices31.fr/wp-content/uploads/2022/04/Chalumeau.jpg)
![](https://www.lesdelices31.fr/wp-content/uploads/2023/07/ramequin_creme_brulee.png)
![](https://www.lesdelices31.fr/wp-content/uploads/2022/10/liste_course-1-e1665261078690.jpg)
Ingredients
✔150g milk
✔150g cream
✔4 small sprigs of lavender
✔White peaches
✔20g caster sugar
✔20g brown sugar
✔3 egg yolks
✔Brown sugar
The recipe
Ingredients for 6 ramekins
✔150g milk
✔150g cream
✔4 small sprigs lavender
✔White peaches
✔20g caster sugar
✔20g brown sugar
✔3 egg yolks
✔Brown sugar
Peel white peaches and cut into quarters. Divide between 6 ramekins.
![Crème brulée pêche lavande](https://www.lesdelices31.fr/wp-content/uploads/2023/07/20230721_184710.webp)
![Crème brulée pêche lavande](https://www.lesdelices31.fr/wp-content/uploads/2023/07/20230721_184722.webp)
Heat the milk and cream. Turn off the heat. Add lavender sprigs. Cover the pan and leave to infuse for 15-20 minutes.
![Crème brulée pêche lavande](https://www.lesdelices31.fr/wp-content/uploads/2023/07/20230721_181053.webp)
![Crème brulée pêche lavande](https://www.lesdelices31.fr/wp-content/uploads/2023/07/20230721_181326.webp)
In a bowl, add the caster sugar, brown sugar and egg yolks. Mix well. Pour over the hot mixture, having first removed the lavender sprigs (I filtered the mixture through a small sieve). Mix well. Using a spoon, remove the light foam and bubbles from the surface, then divide between 6 ramekins.
![Crème brulée pêche lavande](https://www.lesdelices31.fr/wp-content/uploads/2023/07/20230721_185544.webp)
![Crème brulée pêche lavande](https://www.lesdelices31.fr/wp-content/uploads/2023/07/20230721_185549.webp)
![Crème brulée pêche lavande](https://www.lesdelices31.fr/wp-content/uploads/2023/07/20230721_185556.jpg)
Bake for 1 hour at 100°C.
Place in a cool place, filming the ramekins, overnight.
Before serving, sprinkle with brown sugar, blowtorch, then sprinkle again with brown sugar and blowtorch again for a nice crust.