Description
This Lavender Creme Brûlée recipe is an elegant and fragrant dessert perfect for spring entertaining. It combines the creamy richness of traditional creme brûlée with the floral notes of culinary lavender and the natural sweetness of honey. Topped with caramelized brown sugar and a dollop of homemade whipped cream, this dessert offers a delightful twist on a classic favorite.
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
- Prepare Lavender Infused Cream. In a saucepan, combine the heavy cream, honey, scraped vanilla bean seeds and pod, culinary lavender, and a pinch of salt. Bring the mixture to a simmer, then turn off the heat, cover, and steep for 30 minutes to infuse the flavors.
- Preheat Oven. Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Mix Egg Yolks. While the cream is steeping, whisk together the egg yolks in a separate bowl until smooth and pale.
- Strain Infused Cream. Strain the steeped cream mixture through a fine mesh sieve into a 4-cup Pyrex pitcher to remove the lavender and vanilla pod. Slowly pour this strained cream into the egg yolks while whisking continuously to temper the eggs.
- Double Strain Custard Mixture. Using a clean fine mesh strainer, strain the combined mixture again into another clean 4-cup Pyrex pitcher. This second straining ensures an ultra-smooth custard texture.
- Pour into Ramekins and Prepare Water Bath. Pour the custard mixture evenly into 4 oz ramekins. Place the ramekins in a roasting pan. Carefully pour hot water from a kettle into the roasting pan until it reaches halfway up the sides of the ramekins, taking care not to splash water into the custards.
- Bake Custards. Bake in the oven for 30 minutes for shallow (1-inch deep) ramekins or 50 minutes for deeper (2-inch deep) ramekins, just until the custards are set but still slightly jiggly in the center.
- Cool and Refrigerate. Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate uncovered overnight to fully set the custards and develop flavors.
- Caramelize Sugar Topping. Before serving, sprinkle 1 tsp of brown sugar evenly over the top of each custard. Position an oven rack on the highest level closest to the broiler element and set the oven to broil. Place the ramekins on a flat cookie sheet and broil for 10 to 15 seconds until the sugar is melted and caramelized to a golden brown.
- Make Whipped Cream. In a bowl, combine 1 cup heavy cream, 1 tbsp powdered sugar, and ½ tsp vanilla extract. Whip with an electric mixer until soft peaks form.
- Serve and Garnish. Allow the caramelized creme brûlées to cool slightly. Top each with a dollop of the homemade whipped cream and garnish with dried lavender blossoms for an elegant finish.
Notes
- Use culinary grade lavender to avoid any bitterness and ensure safe consumption.
- Steeping the lavender and vanilla in the cream intensifies the floral and vanilla flavors for a more aromatic custard.
- Be careful when adding water to the roasting pan to avoid splashing, as water in the ramekins will prevent the custards from setting properly.
- For a smoother texture, do not skip the second straining of the custard mixture.
- Homemade whipped cream adds freshness and complements the floral notes of the creme brûlée perfectly.
- The recipe yields eight 4-ounce servings, ideal for dinner parties or special occasions.
Nutrition
- Serving Size: 1 ramekin
- 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
