Baking & Pastry > Custards & Creams (Baked) > Custards > Crème brûlée Recipe

Lavender Infused Crème Brûlée

Elevate the classic crème brûlée with a delicate floral touch. This recipe infuses the custard with lavender, creating a sophisticated and fragrant dessert. Perfect for special occasions or a refined treat, this lavender crème brûlée is sure to impress with its unique flavor profile.

Prep Time
25 minutes
Cook Time
30-40 minutes
Servings
6
Ingredients
  • 2 cups Heavy cream
  • 1 tablespoon Dried lavender buds
  • 6 Egg yolks
  • 1/2 cup Granulated sugar
  • 1 pinch Pinch of salt
  • 1/4 cup Granulated sugar (for topping)

Infusing the Cream with Lavender

Preheat oven to 300°F (150°C). In a saucepan, combine heavy cream and dried lavender buds. Heat over medium heat until simmering. Remove from heat, cover, and steep for 1 hour. The longer steeping time allows the lavender flavor to fully infuse into the cream. Strain the cream through a fine-mesh sieve lined with cheesecloth to remove all lavender buds. Ensure no lavender pieces remain for a smoother custard.

Preparing the Custard Base

In a bowl, whisk egg yolks, sugar, and salt until pale and thickened. This step is essential for creating a smooth, creamy texture.

Combining the Cream and Egg Mixture

Slowly pour the lavender-infused cream into the egg yolk mixture, whisking constantly to prevent curdling. Ensure a slow and steady stream to temper the eggs properly.

Straining the Mixture

Strain the custard mixture through a fine-mesh sieve again to ensure a silky-smooth texture. This removes any stray lavender particles or bits of cooked egg.

Baking the Custards

Pour the custard into ramekins. Place ramekins in a baking dish and add hot water to reach halfway up the sides. Bake for 30-40 minutes, or until the edges are set but the center is slightly wobbly. A water bath helps the custard bake evenly and prevents cracking.

Cooling and Chilling

Remove ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set and flavors to meld.

Caramelizing the Sugar

Before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. If using a broiler, watch carefully to avoid burning. The caramelized sugar adds a crucial textural contrast.

Serving the Crème Brûlée

Let the caramelized sugar cool slightly before serving. The floral aroma of lavender complements the creamy custard perfectly. Garnish with a few fresh lavender sprigs for an elegant touch (optional).

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FAQ

  • Can I use lavender essential oil instead of dried lavender buds?

    No, it is not recommended to use essential oil in this recipe. Essential oils can be too concentrated and may not be safe for consumption. Stick to using dried lavender buds for the best and safest results.
  • What if I don't like lavender? Can I use another herb?

    Yes, you can substitute other herbs or flavorings. Vanilla bean, citrus zest, or even spices like cardamom or cinnamon would work well. Adjust the steeping time accordingly.
  • How do I know when the custard is done baking?

    The edges of the custard should be set, but the center should still be slightly wobbly. It will continue to set as it cools. An internal temperature of about 170°F (77°C) is ideal.