LAVENDER CRÈME CARAMEL
A properly made crème caramel, rich with vanilla seeds and dripping with caramel, is an all-time classic. I’ve mainly stuck with tradition here, but the hint of lavender gives it another dimension. You can buy lavender sugar and edible flowers from some supermarkets, but it’s easy to make your own. Simply put dried unsprayed (i.e. edible) lavender sprigs into golden caster sugar and store in an airtight container. The longer the lavender is left in the sugar, the more intense the flavour. I also like to use lavender sugar when making shortbread.