Print

Lavender Creme Brûlée

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fragrant, elegant take on a classic French dessert. Silky lavender-infused custard with a hint of honey, topped with a perfectly crackled caramelized sugar crust and a dollop of light whipped cream.

  • Author: Sophia
  • Prep Time: 30 minutes + 30‑minute steep
  • Cook Time: 25–50 minutes (depending on ramekin depth)
  • Total Time: About 1 day (including chilling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking in a water bath
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • Heavy cream
  • Honey (optional, adds delicate sweetness)
  • Vanilla bean (pod and seeds) or extract
  • Culinary-grade lavender (ensure it’s meant for food)
  • Pinch of salt
  • Egg yolks
  • Brown sugar or granulated sugar (for the brûlée topping)
  • For whipped cream topping: heavy cream, powdered sugar, vanilla extract

Instructions

  1. In a saucepan, combine heavy cream, honey (if using), vanilla bean pod and seeds (or extract), lavender, and a pinch of salt. Heat to a gentle simmer, then turn off heat, cover, and steep for 30 minutes.
  2. Strain to remove solids. In a bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly (temper the eggs). Strain again for smoothness.
  3. Pour the custard into ramekins. Place ramekins in a roasting pan and add hot water halfway up their sides.
  4. Bake at 300 °F (150 °C) until the edges are set and the centers still gently wobble—usually 25–30 minutes for shallow ramekins, or up to 50 minutes for deeper ones :contentReference[oaicite:1]{index=1}.
  5. Cool to room temperature, then refrigerate (uncovered) overnight for the best texture.
  6. When ready to serve, sprinkle a thin layer of sugar on each custard. Use a kitchen torch to caramelize into a crisp top. Alternatively, broil briefly—watch carefully to avoid burning :contentReference[oaicite:2]{index=2}.
  7. Garnish each serving with a dollop of whipped cream and optional lavender blossoms for visual elegance.

Notes

  • **Use only culinary-grade lavender**, such as Lavandula angustifolia. It’s milder and less soapy than ornamental types :contentReference[oaicite:3]{index=3}.
  • Steep the lavender gently—too long or too strong, and the custard can verge on “soapy.” Adjust steeping time to your scent preference :contentReference[oaicite:4]{index=4}.
  • **Temperature control is key.** Bake in a water bath for a silky, crackle-ready custard :contentReference[oaicite:5]{index=5}.
  • Canary sugar alternatives like turbinado or Demerara add depth to the caramelized top :contentReference[oaicite:6]{index=6}.
  • You can prepare the custard a day in advance; just wait to caramelize right before serving to preserve the crunch and elegance.

Nutrition