Serves: 6
Ingredients
- 2 cups heavy cream
- 1 tsp Herbes de Provence
- 5 egg yolks
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ cup sugar (for topping)
Preparation
- Heat cream with Herbes de Provence until steaming; remove from heat and steep 10 minutes. Strain.
- Whisk yolks with ½ cup sugar until pale; slowly whisk in warm cream; stir in vanilla.
- Pour into 6 ramekins; set in a baking dish and add hot water halfway up sides.
- Bake at 325°F (160°C) for 35–40 minutes until just set.
- Cool, then chill at least 2 hours.
- Sprinkle a thin layer of sugar on each; torch until caramelized.
Optional Plating Note: Serve in white ramekins; add a tiny thyme sprig or single lavender bud on the rim (decorative, not for eating).
