Description
This Lavender Creme Brûlée recipe offers a luxurious, floral twist on the classic French dessert. Infused with culinary-grade lavender and sweetened with honey, it features a creamy custard base topped with a perfectly caramelized sugar crust. Finished with homemade whipped cream and dried lavender blossoms, this elegant dessert is ideal for spring entertaining or special occasions.
Ingredients
Scale
Custard
- 3 cups heavy cream
- 2 ½ tbsp honey
- 1 vanilla bean, seeds scraped
- 1 tbsp culinary grade lavender
- Pinch of salt
- 6 egg yolks
Topping
- 8 tsp brown sugar for the tops
Whipped Cream
- 1 cup heavy cream
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Infuse Cream: In a saucepan, combine the heavy cream, honey, vanilla bean seeds and pod, culinary lavender, and a pinch of salt. Bring the mixture to a simmer over medium heat. Once simmering, turn off the heat, cover, and let steep for 30 minutes to infuse the flavors.
- Preheat Oven: Set your oven to 300 degrees Fahrenheit (150 degrees Celsius) to prepare for baking the custards.
- Prepare Egg Mixture: While the cream is steeping, whisk the egg yolks in a bowl until smooth and slightly thickened.
- Strain Cream: Strain the steeped cream mixture through a fine mesh strainer into a 4-cup Pyrex pitcher to remove the lavender and vanilla pod. Slowly pour this warm cream into the egg yolks while continuously whisking to temper the eggs and prevent curdling.
- Double Strain Mixture: Pass the combined custard mixture through a clean fine mesh strainer back into a clean 4-cup Pyrex pitcher to ensure an ultra-smooth texture.
- Fill Ramekins: Pour the custard evenly into 4 oz ramekins. Arrange the ramekins in a roasting pan.
- Add Water Bath: Carefully pour hot water from a kettle into the roasting pan, filling it until the water reaches halfway up the sides of the ramekins. Be cautious not to splash water into the custard.
- Bake Custards: Bake in the oven for 30 minutes for shallow (1-inch deep) ramekins or up to 50 minutes for deeper (2-inch deep) ones. Custards should be set and slightly jiggle when moved but be mostly firm.
- Cool and Refrigerate: Remove ramekins from the water bath and allow them to cool to room temperature. Then refrigerate uncovered overnight to fully set.
- Caramelize Sugar: When ready to serve, sprinkle 1 teaspoon of brown sugar evenly over each custard. Position an oven rack at the highest point 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 into a crunchy crust.
- Prepare Whipped Cream: In a chilled bowl, combine 1 cup heavy cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract. Whip with an electric mixer until soft peaks form.
- Serve: Allow the caramelized sugar to cool slightly, then top each creme brûlée with a dollop of the homemade whipped cream. Garnish with dried lavender blossoms for a decorative finish and serve immediately.
Notes
- To ensure a smooth custard, double straining is key to remove any solids or lavender bits.
- Use culinary-grade lavender to avoid bitterness; avoid dark or discolored buds.
- Water bath baking prevents the custard from curdling and ensures even gentle cooking.
- Make sure to place the ramekins away from splattering water in the water bath to keep the custard surfaces smooth.
- If you don't have a broiler, you can caramelize sugar using a kitchen torch for more control.
- For a dairy-free version, substitute heavy cream with full-fat coconut cream and honey with maple syrup; texture will vary slightly.
- Refrigerate the custards uncovered overnight to develop a firmer texture and allow flavors to meld.
- Leftover whipped cream can be stored in an airtight container in the refrigerator for one day.
Nutrition
- Serving Size: 1 ramekin (4 oz)
- Calories: 209 kcal
- Sugar: 9 g
- Sodium: 34 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 185 mg
