Creme Brulee*

Drum-roll...! Lavender-oil, rose oil, and lemon creme brulee! The sugar coating is done perfectly! I am very pleased with this dessert, sadly the chantilly cream melted due to the heat from the sugar. The garnish is just pate a choux, sprinkled with 10X sugar. The crack of the sugar was music to my hears when my Chef tasted it. The creaminess is delightful, such a good little piece of heaven!