Simple custard is a perfect way to experiment with flavor. In the restaurant we have served several versions of this dessert, including chocolate orange and vanilla bean, but our lavender crème brûleé brings our guests back. As you crack through the thin layer of sugar and take your first taste, you will be delighted by the unexpectedly perfumed flavor and velvety texture of this custard.
Learn about the origin and types of sugar for different uses in cooking and baking.
Beverage pairing: Late-harvest Viognier.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...