Fusion Cinnamon Molasses Lemon Lavender Velvet

Instructions

1. 1

   Preheat your oven to 300°F (150°C) and place four 6-ounce ramekins in a deep baking dish.

2. 2

   In a medium saucepan, combine the heavy cream, dried lavender, and ground cinnamon over medium heat until it reaches a gentle simmer.

3. 3

   Remove the cream from heat and let it steep for 5 minutes, then strain through a fine-mesh sieve to remove the lavender buds.

4. 4

   In a separate bowl, whisk together the egg yolks, sugar, molasses, lemon zest, and lemon juice until smooth and slightly pale.

5. 5

   Slowly temper the warm cream into the egg mixture by whisking in a small amount at a time to prevent curdling.

6. 6

   Divide the velvet mixture evenly among the ramekins and fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

7. 7

   Bake for 30-35 minutes until the edges are set but the centers still have a slight, uniform jiggle.

8. 8

   Remove from the water bath, let cool to room temperature, and refrigerate for at least 4 hours before serving.