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Lavender Creme Brulee Recipe

Lavender Creme Brulee Recipe
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★★★★★

5.1 from 13 reviews

This Lavender Crème Brûlée recipe offers a luxurious twist on the classic French dessert by infusing the creamy custard with delicate lavender flower notes. Smooth, rich, and topped with a crisp caramelized sugar crust, it’s an elegant and aromatic treat perfect for special occasions or a refined everyday indulgence.

Ingredients

Scale

Custard

  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons fresh lavender (or 1 tablespoon dried lavender)
  • 3 tablespoons sugar
  • 4 egg yolks

For Topping

  • Additional sugar for sprinkling (about 1-2 tablespoons per ramekin)

Instructions

  1. Heat the Cream and Infuse Lavender: In a medium saucepan, heat the heavy whipping cream over medium heat until it is hot but not boiling. Remove from heat, stir in vanilla extract and lavender, then cover and let the lavender infuse for 30 minutes.
  2. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the custard.
  3. Whisk Egg Yolks and Sugar: In a medium mixing bowl, whisk together the egg yolks and 3 tablespoons of sugar until the mixture is smooth and slightly pale.
  4. Combine Cream and Eggs: Strain the lavender-infused cream to remove lavender bits. Gradually add half of the warm cream to the egg mixture, whisking continuously to temper the eggs. Then add the remaining cream while whisking until the custard mixture is smooth.
  5. Strain Custard: Pour the custard mixture through a fine-mesh sieve back into the saucepan or a clean bowl to ensure extra smoothness by removing any lumps.
  6. Prepare Ramekins and Baking Pan: Place your ramekins into a large, deep baking pan. Pour the custard evenly into the ramekins.
  7. Add Water Bath: Slowly pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook gently and evenly.
  8. Bake Custard: Place the baking pan in the oven and bake for 50 to 60 minutes or until the custard is set but still slightly wobbly in the center.
  9. Cool and Refrigerate: Remove the ramekins from the water bath carefully, allow them to cool to room temperature, then refrigerate for at least 2 hours to fully set and chill.
  10. Caramelize Sugar Topping: When ready to serve, sprinkle 1-2 tablespoons of sugar evenly over each custard. Use a kitchen blowtorch to caramelize the sugar until it forms a crispy golden crust. Alternatively, place ramekins under a broiler for 3-4 minutes, watching carefully to avoid burning.

Notes

  • Use fresh lavender if possible for the best flavor, but dried lavender works well too.
  • Be careful not to boil the cream, as overheating can affect the texture and flavor.
  • Tempering the eggs by gradually adding warm cream prevents them from curdling.
  • For best results, use a fine sieve to strain both the lavender and custard mixtures.
  • Make sure the water bath comes halfway up the ramekins to ensure even baking.
  • If you don’t have a blowtorch, the broiler method works but watch closely to avoid burning.
  • Allow the custards to chill thoroughly before caramelizing topping to get a nice crack when breaking the sugar crust.

Nutrition

Keywords: lavender creme brulee, lavender custard, classic french dessert, creme brulee recipe, infused custard, elegant dessert

Find it online: https://thefoodrecipe.com/lavender-creme-brulee-recipe/