Caramel Pot de Crème with Lavender, Caramel Canelé, and Pepita Brittle

Adapted by
June 2011
Yield: 6 4-ounce Servings


8 ounces whole milk
8 ounces cream
1 vanilla bean, scraped
¾ cup sugar
1 pinch salt
8 large egg yolks
Soft whipped cream
Lavender flowers


Preheat the oven to 350°F. Warm the milk and cream in a pot with the scraped vanilla bean. Allow the mixture to steep for 10 minutes. Meanwhile, using the dry dusting method, make a deep amber caramel. Remove the caramel from the heat and carefully stir in the hot milk mixture until all the caramel is dissolved. Temper the hot liquid into the egg yolks. Strain the mixture through a chinois. Pour the mixture into ramekins and bake in a covered hot water bath in a 350°F oven for about 40 minutes or until set. Chill the custard overnight. Top the custard with lightly sweetened soft whipped cream. Garnish with lavender flowers (let sit a few hours if possible and the lavender will perfume the cream).