Raspberry Lavender Crème Brûlée

Preparation Steps

1. Preheat the oven to 300°F (150°C).
2. In a medium saucepan, combine the heavy cream, sugar, whole milk, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the mixture from the heat and let it steep for 10-15 minutes with the lavender buds. Then, strain the mixture through a fine-mesh sieve into a clean bowl.
4. In a separate bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
5. Stir in the fresh raspberries and pour the mixture into 4 ramekins or small baking dishes.
6. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
7. Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
8. Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.