Lavender Creme Brulee Ww Food
LAVENDER CREME BRULEE (WW)
Make and share this Lavender Creme Brulee (Ww) recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat bring milk, ginger and lavender to a boil. Remover from heat and cover and let steep for 10 minutes. Pour mixture through a sieve over a bowl, pressing on the solids. Discard solids.
- In a bowl whisk together 1/3 cup sugar and egg and yolks for 1 minute.
- Slowly whisk in hot milk mixture until blended.
- Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan. Add enough boiling water to come halfway up sides of custard cups.
- Bake for 35-45 minutes.
- Transfer custard cups to rack and cool completely.
- Chill covered until set (at least 4 hours but can make these ahead and refrigerate for up to 3 days).
- To serve and make topping; preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan. Broil for 2-5 mintues (5 inches from heat). Remove from oven and let stand a few minutes before serving. Sprinkle with fresh lavender if desired.
Nutrition Facts : Calories 191.1, Fat 5.5, SaturatedFat 2.3, Cholesterol 177.1, Sodium 77.5, Carbohydrate 28.4, Fiber 0.2, Sugar 27.3, Protein 7.6
LAVENDER CREME BRULEE
One of my WW desserts, that make you feel that you are not on another diet. You can also make this for a wonderful romance dinner dessert..
Provided by NIKKI SMITH
Categories Other Desserts
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 f. Bring milk, fresh ginger and lavender bulbs to boil in med saucepan. Remove saucepan from heat; cover and let steep for 10 minutes. Pour milk mixture through sieve set over bowl.( small holed retainer) pressing on soild to extract as much liquid as possible, discard solids.
- 2. Whisk sugar ,whole egg and egg yolk in med bowl until eggs are pale yellow, 1 minute . Slowly whisk in hot mixture until blended. Divide custard among 6 (4 oz) ramekins or custard cups and place in a shallow roasting pan.
- 3. Put s pan in oven. Add enough boiling water to pan to come halfway up side of ramekins. Bake until custard are set around edges and still jiggle slightly in center, 35-40 minutes.
- 4. Transfer ramekins to rack; cool completely. Chill, covered, until set at least 4 hours or up to 3 days.
- 5. For topping, preheat boiler pan. Sprinkle custards evenly with remaining sugar and place on bottom of broiler pan. Broil 5 inches from heat until sugar is melting and bubbling 3-4 minutes. Let stand until topping is crisp, 2-3 minutes. Serve as once.
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