CRÈME BRULEE
9 egg yolks
3/4 C. sugar plus 6 tsp.
1 qt. Heavy cream
1/2 tsp. Jardin du Soleil Culinary Lavender*, ground in mortar and pestle or spice grinder
1/4 C. chopped semi sweet chocolate

Preheat oven to 325 degrees.
In a large bowl, whisk together egg yolks and 3/4 C. sugar until pale yellow
and thick.Pour cream into medium saucepan over low heat.
Bring cream to barely a simmer. Remove from heat and add to yolks,
a little at a time to temper and blend the mixture without cooking yolks, whisking often.
Divide custard into 6 ramekins or individual sized tart pans,
about 3/4 full each. Place in a 9 X 13 baking dish filled with water
to cover each ramekin halfway up the sides.
Bake in middle rack of oven 20 minutes.
Remove from oven and divide lavender and chocolate evenly among
the ramekins, swirl into each partially set custard with a butter knife
and return to oven for an additional 20 to 25 minutes, until lightly
brown and set in center.
Remove from oven and let sit on rack in baking dish until room
temperature, about half an hour.
Remove ramekins from water bath and transfer to refrigerator
for at least 2 hours.Before serving, sprinkle 1 tsp. of sugar on each ramekin.
Using kitchen torch held 2 inches from top, brown sugar on top of each
Crème Brulee, forming a hard caramel crust.
Let sit 2-5 minutes before serving.