I've been away in Nantes with the boys. Boy2 has a heart murmur that must be monitered every few years (it's still there but it's really little and he's fine) so we take him to the University of Nantes Hospital where they have a pediatric cardiologist. While I was there, I enjoyed a lovely lunch with Husband's parents.
It was wednesday, just a regular day. My father-in-law comes home for lunch everyday so he was there with us. While I was at the hospital with Boy2, my mother-in-law went with Boy1 to the open air market to get items for lunch.
L'entrée was radishes with baguette and salted butter and fresh crab with homemade mayonnaise.
Le plat principal was rabbit with green olives and tomato cream sauce. Served with splet wide noodles and green beans.
Le dessert was strawberries and chouquettes (like a cream puff but without the cream and topped with rock sugar).
Le boisson was water for all. (I had to drive home and father-in-law had to work.) Flat bottled water for everyone except me. I had Eau de Perrier, which is made like regular Perrier except that it comes in pretty blue 1 litre bottles and the bubbles are less aggressive.
After lunch I looked at a few magazines. My mother-in-law has excellent taste in magazines. And in one of them I found the following recipe for Lorraine. (Here's the thing over on the right.)
Crème brûlée à la lavande
150 grams whole cream
5 centilitres whole milk
2 egg yolks
30 grams sugar
1 pinch of lavender flowers
1/3 vanilla bean
20 grams light brown sugar (cassonade), but not the moist kind, it has to be grainy, or if not just use white sugar
Slice vanilla bean in half, lengthwise, and scrape out interior. Set aside.
Preheat oven to 130° C (250° F).
Beat the yolks with the sugar until light. Add whole cream, milk, lavender, and vanilla pulp.
Pour into 4 oven-proof ramequins.
Cook 30 - 40 minutes in a bain-marie if it's a traditional oven. The bain-marie is not necessary if the oven has air pulsé. I have no idea what this means, but then again, I don't have a Viking.
Remove to refigerator to cool.
Just before serving, sprinkle with cassonade. Caramelize sugar with a crème brûlée iron, blow torch, or in oven like you would for a lemon meringue pie.
Ok, clearly, I'll never make it as a translator. But you get the main idea.