Lavender Crème Brûlée

Why You’ll Love This Recipe

• Silky, creamy custard texture
• Delicate floral lavender aroma
• Crisp caramelized sugar topping
• Elegant yet simple ingredient list
• Perfect make-ahead dessert
• Ideal for special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

heavy cream
granulated sugar
egg yolks
dried culinary lavender
vanilla extract
salt
extra sugar for caramelized topping

Directions

1. Preheat your oven to 325°F (160°C). Place ramekins in a large baking dish.
2. In a saucepan over medium heat, warm the heavy cream and dried culinary lavender until steaming but not boiling. Remove from heat and let steep for 10–15 minutes.
3. Strain the cream through a fine mesh sieve to remove lavender buds.
4. In a bowl, whisk together egg yolks, granulated sugar, and a pinch of salt until smooth but not frothy.
5. Slowly pour the warm cream into the egg mixture while whisking gently to temper the eggs. Stir in vanilla extract.
6. Divide the custard evenly among the ramekins.
7. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
8. Bake for 30–40 minutes, or until the edges are set and the centers slightly jiggle.
9. Remove ramekins from the water bath and cool to room temperature. Refrigerate for at least 3 hours or overnight.
10. Before serving, sprinkle an even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for a few minutes before serving.

Servings and timing

Servings: Makes 4 servings
Prep time: 20 minutes
Bake time: 30–40 minutes
Chill time: 3 hours
Total time: Approximately 4 hours

Variations

• Honey Lavender: Replace part of the sugar with honey for a softer sweetness.
• Lemon Lavender: Add a small amount of lemon zest for brightness.
• Vanilla Bean: Use vanilla bean paste for deeper flavor and visible specks.
• White Chocolate Twist: Stir melted white chocolate into the warm cream before combining with eggs.
• Dairy-Free Option: Substitute full-fat coconut milk for heavy cream for a different flavor profile.

Storage/Reheating

Store Lavender Crème Brûlée covered in the refrigerator for up to 3 days. Caramelize the sugar topping just before serving for the best texture.

Reheating is not recommended. Serve chilled with freshly torched sugar topping.

FAQs

What does lavender taste like in crème brûlée?

Lavender adds a subtle floral note that enhances the creamy custard without overpowering it.

How do I prevent the lavender flavor from becoming too strong?

Use culinary-grade lavender and steep for no longer than 15 minutes.

Why use a water bath?

A water bath ensures gentle, even baking and prevents the custard from curdling.

How do I know when the custard is done?

The edges should be set while the center still has a slight jiggle.

Can I make this dessert ahead of time?

Yes, it’s perfect for making a day in advance and caramelizing just before serving.

What if I don’t have a kitchen torch?

You can briefly broil the sugar topping in the oven, watching carefully to prevent burning.

Why is my custard grainy?

It may have been overbaked or cooked at too high a temperature.

Can I reduce the sugar?

Yes, but it may slightly alter the balance and texture of the custard.

Can I use fresh lavender?

Yes, ensure it is culinary-grade and use a slightly smaller amount.

How thick should the sugar topping be?

Use a thin, even layer to create a crisp shell that cracks easily with a spoon.

Conclusion

Lavender Crème Brûlée is an elegant dessert that combines silky custard with delicate floral notes and a satisfying caramelized topping. Its refined flavor and smooth texture make it perfect for entertaining or enjoying as a luxurious homemade treat. Once you experience the crisp crack of the sugar crust and the creamy lavender-infused custard beneath, this dessert is sure to become a favorite.

Lavender Crème Brûlée

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An elegant Lavender Crème Brûlée featuring silky vanilla custard infused with delicate culinary lavender and finished with a crisp caramelized sugar topping.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours
• Yield: 4 servings
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1 teaspoon dried culinary lavender
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 teaspoons granulated sugar (for caramelized topping)

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Instructions

1. Preheat your oven to 325°F (160°C). Place four ramekins in a large baking dish.
2. In a saucepan over medium heat, warm the heavy cream and dried culinary lavender until steaming but not boiling. Remove from heat and let steep for 10–15 minutes.
3. Strain the cream through a fine mesh sieve to remove lavender buds.
4. In a bowl, whisk together egg yolks, 1/2 cup granulated sugar, and salt until smooth but not frothy.
5. Slowly pour the warm cream into the egg mixture while whisking gently to temper the eggs. Stir in vanilla extract.
6. Divide the custard evenly among the ramekins.
7. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
8. Bake for 30–40 minutes, or until the edges are set and the centers slightly jiggle.
9. Remove ramekins from the water bath and cool to room temperature. Refrigerate for at least 3 hours or overnight.
10. Before serving, sprinkle about 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize until golden and crisp. Let sit for a few minutes before serving.

Notes

• Use culinary-grade lavender and do not steep longer than 15 minutes to prevent bitterness.
• A water bath ensures gentle, even baking and prevents curdling.
• The custard should jiggle slightly in the center when done.
• Caramelize the sugar topping just before serving for best texture.
• Store covered in the refrigerator for up to 3 days without the caramelized topping.

Nutrition

• Serving Size: 1 ramekin
• Calories: 420 kcal
• Sugar: 28 g
• Sodium: 55 mg
• Fat: 34 g
• Saturated Fat: 21 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 260 mg