Quick ! The season of the acacias’ flowers has begun and it never lasts enough… And for a change, after flowers fritters, let yourself be tempted by the most delicate crème brûlée…
And also, as an advice, keep the children away if you want to have the time to taste it…
For 6 people
- 4 large handfuls of acacias flowers
- 500ml (2 cups) of liquid cream
- 80g (1/2 cup) of sugar
- 6 egg yolks
- 6 tbsp of brown sugar
The day before, gently wash the flowers and dry them on a clean cloth or paper towels. Place the flowers in an airtight container with the cream and let infuse all night.
Pour the cream and flowers in a saucepan and heat over low heat. At first boil, remove from heat and drain, using a sieve, and press the flowers to extract all the cream and flavor.
In a bowl, pour the egg yolks and the sugar and mix until the mixture whitens. Pour the hot cream stirring all the time.
Divide the cream in six ramekins and bake them in water bath in oven at 160 to 180 °C (320 to 360°F), during 35 to 50 minutes (depending on the oven and the diameter of the ramekins). Cream shouldn’t be liquid any more, but should tremble like a pudding.
Let cool and set aside in the fridge for at least 4 hours.
Just before serving, sprinkle with the brown sugar, and caramelize with a kitchen blowtorch.