The Last Bite
EZE AMOS
Ooh, aah If “desserts” is “stressed” backwards, here’s one to take the edge off: Brasserie Saison’s lavender crème brûlée. To make it, chef Chris Humphrey steeps dried lavender from Ontario’s Pepper Tree Spice Co. in heavy cream for 20 minutes. After the cream is infused with the spring flower, it gets mixed with egg yolk and sugar, then strained and cooked in a water bath. The result—which Humphrey says he makes more than 50 of each week it’s in season— is soft and sweet, with delicate floral notes that feel practically luxurious. Maybe take an extra one to go and—hear us out—down it while you soak in a calming bubble bath. 38 Knife&Fork
