Makes about 4 six ounce glass terrines.
Cream (1 ¾ cups)
Milk (¼ cup)
Dried lavender (1 tsp)
Egg yolks (7 yolks)
Granulated sugar (¼ cup)
Vanilla bean, split and beans scraped (½ bean)
- In a heavy-bottomed saucepan combine cream, milk, vanilla bean, dried lavender and bring to a scald. Tightly cover and steep for 30 minutes (or longer for a stronger flavor).
- Meanwhile, whisk together egg yolks and sugar.
- Slowly incorporate the hot milk-cream mixture into the egg yolk-sugar mixture while continuously whisking
- Strain the crème mixture and refrigerate overnight
- The next day, pre-heat oven to 210°F
- Arrange the vessels into a baking pan that is about 2 inches deep
- Pour the crème brulée mix into the dishes to almost full
- Pour boiling water into the baking pan allowing the pan to be filled halfway with water
- Carefully transfer to the oven and bake for approximately 1 hour or until the center is slightly set
- Once cooked, allow to cool in the baking dish. Remove and refrigerate until cold (about 4 hours or overnight)
- Once chilled, sprinkle sugar and caramelize with a blow torch.
- Top with fresh berries and serve.
An internationally acclaimed, fourth-generation pâtissier, Thomas Haas gained experience in Michelin-starred restaurants in Europe and North America before settling in Vancouver and opening his own namesake chocolaterie, patisserie and café in 2005.