Lavender Creme Brûlée Recipe

Introduction

Lavender Crème Brûlée is a delicate twist on the classic French dessert, infusing floral notes into a creamy custard with a perfectly caramelized sugar crust. This elegant treat is a wonderful way to impress guests or indulge in a special homemade dessert.

Ingredients

• 3 cups (700ml) heavy cream
• 2 ½ tbsp (37 ml) honey
• 1 vanilla bean, scraped of its seeds
• 1 tbsp (15 ml) culinary grade lavender
• Pinch of salt
• 6 egg yolks
• 8 tsp (40 ml) brown sugar for the tops
• 1 cup heavy cream (for whipped cream)
• 1 tbsp powdered sugar (for whipped cream)
• ½ tsp vanilla extract (for whipped cream)

Instructions

1. Step 1: In a saucepan, combine the heavy cream, honey, scraped vanilla bean seeds and pod, lavender, and salt. Bring to a simmer, then turn off the heat, cover, and steep for 30 minutes.
2. Step 2: Preheat your oven to 300°F (150°C).
3. Step 3: Whisk the egg yolks in a bowl. Strain the cream mixture into a 4-cup Pyrex pitcher to remove the lavender and vanilla pod. Slowly pour the strained cream into the egg yolks while whisking continuously.
4. Step 4: Strain the combined mixture again through a fine mesh strainer into a clean 4-cup Pyrex pitcher to achieve a smooth custard base. Pour the mixture evenly into 4 oz ramekins and place them in a roasting pan.
5. Step 5: Carefully pour hot water from a kettle into the roasting pan, filling it halfway up the sides of the ramekins. Be careful to pour slowly to avoid splashing water into the custards.
6. Step 6: Bake in the oven for 25-30 minutes if using shallow (1-inch deep) ramekins or 45-50 minutes for deeper (2-inch) ones. The custards should be set but still jiggle slightly. Allow them to cool, then refrigerate uncovered overnight.
7. Step 7: To serve, sprinkle 1 teaspoon of brown sugar evenly on top of each custard. Place the custards on a flat cookie sheet on the highest oven rack, close to the broiler. Broil for 10-15 seconds until the sugar melts and caramelizes into a crisp crust.
8. Step 8: Let the crème brûlées cool slightly. Top each with a dollop of homemade whipped cream and garnish with dried lavender blossoms.
9. Step 9: To make the whipped cream: combine 1 cup heavy cream, 1 tbsp powdered sugar, and ½ tsp vanilla extract in a bowl. Whip with an electric mixer until soft peaks form.

Tips & Variations

• Make sure to strain the custard mixture twice for the smoothest texture.
• Use culinary-grade lavender to avoid any bitterness in the custard.
• If you don’t have a broiler, you can use a kitchen torch to caramelize the sugar tops.
• Swap honey for maple syrup for a different floral sweetness.
• Serve with fresh berries for added color and flavor contrast.

Storage

Store leftover crème brûlée in the refrigerator covered tightly with plastic wrap for up to 3 days. The caramelized sugar crust is best enjoyed fresh but can be re-crystallized with a broiler or torch before serving. Whipped cream should be made fresh but can be refrigerated separately for a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the custard base a day in advance?

Yes, you can prepare the custard base and steep the lavender a day ahead, then strain and bake when ready. This can save time on the day of serving.

What if I don’t have culinary-grade lavender?

It’s important to use culinary-grade lavender to avoid bitterness and potential pesticides. If unavailable, you can omit it or substitute with a small amount of dried edible flowers like rose petals for a different flavor.

Lavender Creme Brûlée Recipe

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4.6 from 60 reviews

This Lavender Crème Brûlée recipe blends the classic French dessert with aromatic culinary lavender, creating a delicate floral twist. The custard is infused with honey, vanilla, and lavender, then baked in a water bath for a smooth, creamy texture. Finished with a caramelized brown sugar crust and a dollop of homemade whipped cream garnished with dried lavender blossoms, this elegant dessert is perfect for special occasions or a luxurious treat.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 12 hours 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard Ingredients

• 3 cups (700 ml) heavy cream
• 2 ½ tbsp (37 ml) honey
• 1 vanilla bean, seeds scraped
• 1 tbsp (15 ml) culinary grade lavender
• Pinch of salt
• 6 egg yolks
• 8 tsp (40 ml) brown sugar, for topping

Whipped Cream Topping

• 1 cup heavy cream
• 1 tbsp powdered sugar
• ½ tsp vanilla extract
• Dried lavender blossoms, for garnish

Instructions

1. Infuse Cream: In a saucepan, combine the heavy cream, honey, vanilla bean seeds and pod, culinary lavender, and a pinch of salt. Heat gently until simmering, then turn off the heat, cover, and steep the mixture for 30 minutes to infuse the flavors.
2. Preheat Oven: Set your oven to 300°F (150°C) to prepare for baking the custards.
3. Prepare Egg Mixture: While the cream is steeping, whisk the egg yolks until smooth. Strain the cream mixture through a fine mesh strainer into a 4-cup Pyrex pitcher to remove the lavender and vanilla pod. Gradually pour the warm cream into the egg yolks while whisking continuously to avoid curdling.
4. Double Strain Custard: Strain the combined mixture again through a cleaned fine mesh strainer into a clean 4-cup Pyrex pitcher. This step ensures the custard is silky smooth.
5. Fill Ramekins and Set Water Bath: Pour the custard evenly into 4-ounce ramekins. Place ramekins in a roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, being cautious to avoid splashing the custard mixture.
6. Bake Custards: Bake for 25-30 minutes if using shallow (1-inch deep) ramekins, or 45-50 minutes if using deeper (2-inch deep) ramekins. Custards should be mostly set but still slightly jiggly in the center.
7. Cool and Refrigerate: Remove ramekins from the water bath and let them cool to room temperature. Refrigerate uncovered overnight to allow the custards to fully set and develop flavor.
8. Caramelize Sugar Topping: Sprinkle 1 tsp brown sugar evenly on top of each chilled custard. Position an oven rack close to the broiler element and set the oven to broil. Place the ramekins on a flat baking sheet and broil for 10-15 seconds until the sugar melts and caramelizes to a golden brown crust.
9. Make Whipped Cream: In a mixing bowl, combine 1 cup heavy cream, powdered sugar, and vanilla extract. Whip with an electric mixer until soft peaks form.
10. Serve: Allow the brûlées to cool slightly after broiling. Top each with a dollop of homemade whipped cream and garnish with dried lavender blossoms. Enjoy immediately for the best texture and flavor.

Notes

• Be careful not to splash water into the custard when filling the water bath to prevent custards from breaking or setting improperly.
• The double straining ensures a luxurious smooth texture of the custard.
• Using culinary grade lavender is essential, as other types of lavender may be too bitter or not food safe.
• You can prepare the custards a day ahead, as they improve in flavor after chilling overnight.
• Broiling times may vary depending on your oven; watch closely to avoid burning the sugar.
• If you don’t have a broiler, you can use a kitchen torch to caramelize the sugar topping.

Keywords: creme brulee, lavender creme brulee, floral dessert, custard, baked custard, vanilla, honey, caramelized sugar, whipped cream, elegant dessert