Lemon Lavender Creme Brûlée with Shortbread Cookies

Ingredients

For the Crème Brûlée:

• 2 1/4 cups heavy cream
• 1 cup granulated sugar
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 tsp dried lavender buds
• 2 lemons, zested and juiced (about 2 tbsp)

For the Shortbread Cookies:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, softened

Instructions

Make the Crème Brûlée:

1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, whisk together cream, sugar, and vanilla extract.
3. Add lavender buds and let steep for 10 minutes.
4. Strain mixture through a fine-mesh sieve into a clean bowl; discard lavender.
5. Whisk in lemon zest and juice.
6. Pour mixture into ramekins or small baking dishes.
7. Place ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
8. Bake for 25-30 minutes, or until set.

Make the Shortbread Cookies:

1. Preheat oven to 300°F (150°C).
2. In a medium bowl, whisk together flour and confectioners' sugar.
3. Add softened butter; mix until just combined.
4. Turn dough out onto a lightly floured surface and knead gently until it comes together.
5. Roll out dough to about 1/4 inch thickness.
6. Cut into desired shapes using a cookie cutter.

Assembly

1. Allow crème brûlée to cool to room temperature.
2. Sprinkle a thin layer of granulated sugar over the top of each ramekin.
3. Caramelize sugar with a kitchen torch or under the broiler.
4. Serve crème brûlée with shortbread cookies on the side.

Notes

• For best results, let crème brûlée chill in the refrigerator for at least 2 hours before serving.
• You can make shortbread cookies ahead and store them in an airtight container for up to 3 days.