Lavender Creme Brulee Ww

4 ww points plus. Recipe source: ww magazine (june 2011)

Preheat oven to 350 degrees f.

In a saucepan over medium heat bring milk , ginger and lavender to a boil.

Remover from heat and cover and let steep for 10 minutes.

Pour mixture through a sieve over a bowl , pressing on the solids.

Discard solids.

In a bowl whisk together 1 / 3 cup sugar and egg and yolks for 1 minute.

Slowly whisk in hot milk mixture until blended.

Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan.

Add enough boiling water to come halfway up sides of custard cups.

Bake for 35-45 minutes.

Transfer custard cups to rack and cool completely.

Chill covered until set.

To serve and make topping.

Preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan.

Broil for 2-5 mintues.

Remove from oven and let stand a few minutes before serving.

Sprinkle with fresh lavender if desired.

low-fat milk, ginger, lavender buds, sugar, egg, egg yolks