White chocolate and Lavenders cream Brulée


2 cups milk
2 cups heavy cream

1/2 teaspoon of lavender flowers

50 grams. sugar

150 grams. white chocolate

5 eggs


Put the milk sugar and cream in a medium saucepan along with the lavender flowers.
Cook over medium heat until boiling. Remove from heat.
Cover and let stand for 20 minutes. Strain.
Apart chop and melt white chocolate in double boiler.
Beat the eggs and integrate with the chocolate melted.
Incorporate the cream and prepared.
Beat well mixing.
Distribute the mixture into ramekins or ceramic pots.
Preheat oven to 160 °.
Place the ramekins over a bowl of water to cook in double boiler.

Cook in the oven for about 40 minutes.
Allow to cool.
Sprinkle with sugar. You can grill in the oven or brown with a kitchen torch.
Store in refrigerator.