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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.

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)

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

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