8 egg yolks
4 eggs
6 ounces brown sugar
1 quart heavy cream
2 tablespoons dried lavender
1/2 teaspoon salt
1 teaspoon vanilla extract
3 ounces brown sugar
Mix eggs, yolks, and 6 ounces brown sugar. Add lavender to cream. Slowly heat cream to scalding point and strain out lavender. Gradually pour into eggs, add salt and vanilla. Strain, divide into 12 individual 5 ounce dishes. Bake in hot water bath at 350 degrees for 30 minutes. Let cool. Dry 3 ounces brown sugar in a warm oven. Break lumps with a rolling pin, sprinkle on top of custard and caramelize with a salamander or under the broiler.
You can also make vanilla bean brulee by steeping a vanilla bean in the cream and then scraping the seeds. Orange peel, and coffee beans can also be used to flavor the cream. Strain before mixing with the eggs.