The crispy sugar exterior contrasts so perfectly with the silky smooth creamy filling with a slightly fragrant  floral note from the lavender of this classic dessert. It does require a little technique, but don’t let that put you off. It’s really not that difficult once you get the hang of it, and you’ll be handsomely rewarded by the “mmm’s” and smiles of your dinner guests. I like to make the filling the day before, which allows me to add the turbinado sugar after everyone finishes their entree, and quickly finish it off under the broiler, so I get to relax and enjoy the party too!

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  • April 27, 2013
    1:30 pm

    Seriously JulieAnne? OMG I am going to NEED this pronto. It may or may not get slathered all over my face…this recipe is just plain naughty. I think I just gained 5 lbs looking at it. Okay so um…Gotta run to the store now…

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