A fragrant twist on a French classic, this lavender crème brûlée blends the silky smooth richness of custard with a gentle floral hint of lavender and a touch of honey. I love the way the crunchy caramelized sugar topping contrasts with the creamy custard beneath—it’s an elegant dessert that always feels like a special treat.

Why You’ll Love This Recipe

I like this recipe because it transforms a traditional French dessert into something unique and seasonal. The lavender infuses the cream with a soft floral note without overwhelming the sweetness, and the honey adds a delicate depth of flavor. I enjoy how it’s both refreshing and indulgent, making it perfect for spring or summer gatherings. I also appreciate that I can prepare it in advance and simply caramelize the sugar right before serving—it makes entertaining so much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• heavy cream

• honey

• vanilla bean (pod and seeds)

• culinary grade lavender

• pinch of salt

• egg yolks

• brown sugar (for caramelized tops)

For whipped cream:

• heavy cream

• powdered sugar

• vanilla extract

Directions

1. In a saucepan, I combine the heavy cream, honey, vanilla bean pod and seeds, lavender, and salt. I bring it to a simmer, then turn off the heat, cover, and let it steep for about 30 minutes.

2. While the cream steeps, I whisk the egg yolks in a separate bowl.

3. I strain the lavender cream mixture into a pitcher, discarding the solids, then slowly whisk it into the egg yolks. For the smoothest custard, I strain the mixture a second time.

4. I pour the custard into ramekins and place them in a roasting pan. I add hot water to the pan until it reaches halfway up the ramekins.

5. I bake at 300°F (150°C) until the custards are just set and slightly jiggly—about 25–30 minutes for shallow ramekins or up to 50 minutes for deeper ones.

6. Once baked, I cool them to room temperature, then refrigerate uncovered overnight.

7. To serve, I sprinkle brown sugar on top and broil until caramelized. Finally, I add a dollop of whipped cream and a sprinkle of lavender blossoms.

Servings and timing

This recipe makes 8 servings. The prep time takes about 30 minutes, baking time about 30 minutes, plus overnight chilling for the best texture. The total time is approximately 1 day and 1 hour.

Variations

• I sometimes swap the honey for maple syrup for a richer, woodsy sweetness.

• For a citrus note, I add a strip of lemon or orange zest to the cream while it steeps with the lavender.

• If I want a deeper caramel flavor, I use turbinado sugar instead of brown sugar for the brûlée topping.

• For a more subtle lavender flavor, I reduce the steeping time to 15 minutes.

• To make it extra indulgent, I serve it with shortbread cookies on the side.

storage/reheating

I keep the baked custards covered in the refrigerator for up to 3 days before caramelizing the sugar topping. I never freeze them, as the texture becomes grainy. When I’m ready to serve, I caramelize the sugar just before eating, since it loses its crunch if stored too long.

FAQs

Can I use dried lavender from my garden?

I always make sure to use culinary grade lavender. Garden lavender may not be safe to eat if it’s been treated with chemicals.

Do I need a kitchen torch for the topping?

Not necessarily. I usually broil the sugar under the oven broiler, and it works beautifully.

Can I make this dessert ahead of time?

Yes. I like to prepare the custards a day before serving and keep them chilled. I only caramelize the sugar right before serving.

How do I know when the custards are baked properly?

I remove them from the oven when the edges are set but the center still jiggles slightly. They firm up more as they cool.

What if my brûlée catches fire under the broiler?

Since sugar is flammable, I always keep a close eye on the ramekins. If it does flare up, I quickly remove them from the oven. Watching carefully prevents this.

Conclusion

Lavender crème brûlée is one of my favorite desserts to serve when I want something elegant yet approachable. I love the way the lavender and honey bring a floral sweetness to the custard while keeping the traditional rich creaminess intact. With its crackling sugar top and cool, silky interior, it’s a dessert I return to again and again—especially in the warmer months when I want something both refreshing and decadent.

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