Tierra Verde has a French force of nature in its tiny enclave—in between Pass-A-Grille Beach and Fort De Soto County Park on the southern tip of Pinellas County.
It’s Cordon Bleu. Executive Chef David Weiss demonstrated his Crème Brulee recipe—it's made with lavender seeds directly from Provence. But Chef says you can add coffee, vanilla or even chocolate.
Lavender Crème Brûlée
Serves 6
Ingredients:
4 cups heavy cream
2 cups lavender seeds
4 egg yolks
2 1/3 cups sugar
Sugar to top the crème brulee
Directions:
Fold lavender seeds into the cream, and warm it up on the stove--do not boil.
In large bowl, mix the egg yolk with the sugar.
Once the cream is warm, pour it over the egg and sugar using a strainer to remove any lavender seeds.
Pour mixture in six little dishes on a baking pan.
Fill the bottom of the pan with water (Bain-Marie).
Put in oven for 45 minutes at 150 degrees.
Cool for at least 6 hours.
Let them cool down, pour sugar in the top and use small torch to melt and brown the sugar.