Berry and Vanilla Crème Brûlée with Lavender Recipe
Beat egg yolks until pale and foamy. Add SPLENDA® Granular, vanilla and cream and combine well.
Pour mixture into ramequins. Place ramequins in bain-marie and bake at 250°F (120°C) for 45-60 minutes.
Lavender Scented Topping
Spread SPLENDA® Brown Sugar Blend on a pastry sheet and let dry in 200°F (100°C) oven. Once mixture is dry, pour into food processor, add lavender and beat until mixture is powdery.
Spread lavender-scented SPLENDA® Brown Sugar Blend on crème brûlée and place ramequins under broiler until browned. Serve with field berries.
- 8 egg yolks
- 1 1/2 cups (375 mL) SPLENDA® No Calorie Sweetener, Granulated
- 2 cups (500 mL) 35% cream
- 1/4 tsp (1 mL) vanilla
- 3/4 cup (180 mL) SPLENDA® Brand Brown Sugar Blend
- 3 tbsp (45 mL) chopped lavender sprigs
- Field berries, to taste