Lavender Creme Brulee Recipe

If you’re a fan of classic French desserts with a fragrant twist, then this Lavender Creme Brulee Recipe is going to become your new favorite. I absolutely love how this custard turns out – silky, creamy, with just the right hint of lavender and honey to make it feel both elegant and comforting. Whether you’re entertaining guests or treating yourself, this dessert hits all the right notes, and I can’t wait to walk you through making it perfectly at home.

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Ingredients You’ll Need

All the ingredients in this Lavender Creme Brulee Recipe harmonize beautifully to create a luxurious, aromatic dessert. A heads-up: sourcing culinary grade lavender makes a huge difference—avoid regular garden lavender, which can be too bitter or overpowering.

• Heavy Cream: This is the star of the show, providing richness and creaminess. I prefer full-fat cream for that luscious mouthfeel.
• Honey: Adds a gentle sweetness and depth that pairs beautifully with lavender. I like using a mild, floral honey.
• Vanilla Bean: Scraping the seeds directly into the cream amps up the flavor way beyond vanilla extract.
• Culinary Grade Lavender: Only use this type for cooking—it has a floral, sweet aroma perfect for desserts.
• Salt: Just a pinch enhances all the flavors without making it salty.
• Egg Yolks: They thicken and set the custard, providing that classic creme brulee base.
• Brown Sugar: For topping and caramelizing to create that signature crisp crust.
• Powdered Sugar: Included for homemade whipped cream, which is the perfect creamy touch on top.
• Vanilla Extract: Just a splash to flavor the whipped cream, complementing the custard’s vanilla notes.

Variations

I love how versatile this Lavender Creme Brulee Recipe can be. Feel free to personalize it depending on the occasion or your taste buds’ mood. I’ve tried several variations that keep the dessert exciting and fresh.

• Lavender and Citrus Twist: Adding a hint of lemon or orange zest brightens the custard wonderfully—my family loves this refreshing touch on warm spring evenings.
• Honey Alternatives: If you prefer less floral, swap the honey for maple syrup or agave for a different sweetness level that still balances with lavender.
• Dairy-Free Version: Using full-fat coconut milk instead of heavy cream works surprisingly well—just be sure to watch your baking time carefully for a silky set.
• Extra Floral Intensity: For a bolder lavender flavor, steep the lavender longer—though I wouldn’t recommend more than 40 minutes to avoid bitterness based on my experience.

How to Make Lavender Creme Brulee Recipe

Step 1: Infuse Your Cream with Lavender and Vanilla

Start by combining the heavy cream, honey, scraped vanilla bean seeds and pod, culinary lavender, and a pinch of salt in a saucepan. Heat this mixture just until it begins to simmer—don’t let it boil. Then turn off the heat, cover, and let it steep for 30 minutes. This slow infusion is key to harvesting those delicate lavender notes without bitterness.

Step 2: Prepare the Oven and Egg Yolks

While the cream is steeping, preheat your oven to 300°F (150°C). Then, whisk your egg yolks in a bowl until smooth and slightly lightened in color. Getting this ready ahead speeds up the next step and keeps everything flowing smoothly.

Step 3: Combine and Strain for Silky Smoothness

Strain the infused cream mixture through a fine mesh sieve into a Pyrex pitcher to remove the lavender buds and vanilla pod. Pour the warm cream slowly into the whisked egg yolks while constantly whisking—this tempers the yolks so they don’t scramble. For the smoothest custard texture, strain the mixture again before pouring into your ramekins.

Step 4: Bake in a Water Bath

Place your filled ramekins in a roasting pan. Carefully pour hot water into the pan, coming up halfway on the ramekins but avoiding splashing into the custards — I learned the hard way that water in the custard can prevent it from setting right. Bake for 25-30 minutes if your ramekins are shallow (1 inch deep), or 45-50 minutes if deeper (around 2 inches), until the custards are mostly set but still jiggle slightly when you shake them.

Step 5: Chill and Caramelize the Topping

After baking, let your custards cool to room temperature, then refrigerate them uncovered overnight. When you’re ready to serve, sprinkle 1 teaspoon of brown sugar on top of each custard. Place them on the highest oven rack under the broiler for 10-15 seconds until the sugar bubbles and caramelizes to a beautiful golden brown crust.

Step 6: Add Whipped Cream and Lavender Garnish

Whip together heavy cream, powdered sugar, and vanilla extract until soft peaks form, then top each creme brulee with a dollop. Finish by sprinkling dried lavender blossoms on top—it adds a gorgeous, fragrant touch that makes this dessert truly special.

How to Serve Lavender Creme Brulee Recipe

Garnishes

I adore topping this dessert with a lightly whipped cream flavored with a touch of vanilla, then sprinkling dried lavender blossoms on top. The blossoms not only look stunning but also enhance the delicate lavender essence. Sometimes, I add a few fresh berries on the side for a pop of color and freshness.

Side Dishes

This creme brulee is a flavorful finale, so I usually pair it with something light like a crisp green salad or fresh fruit sorbet to cleanse the palate. A glass of chilled dessert wine or a fragrant tea complements it beautifully too.

Creative Ways to Present

For special occasions, I love serving this Lavender Creme Brulee Recipe in vintage-style ramekins or little tea cups for a charming touch. You can also add edible gold flakes or a tiny sprig of fresh lavender on top to really wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare because it’s so popular!), store them covered in the fridge for up to 3 days. Keep the caramelized sugar crust separate by not caramelizing until just before serving, or it might soften in the fridge.

Freezing

Freezing creme brulee is a bit tricky because the texture changes, but you can freeze the custard base before baking. Thaw it fully and bake fresh for the best results. I’ve tried freezing baked brulees once, and they lost their signature creaminess.

Reheating

Rather than reheating, I recommend eating creme brulee cold or at room temperature. If you need to warm it slightly, do it gently in a low oven, but avoid the microwave to prevent curdling.

FAQs

Final Thoughts

I discovered this Lavender Creme Brulee Recipe a few years ago, and it quickly became my go-to dessert for impressing guests. There’s something so satisfying about cracking through that caramelized sugar crust with a floral hint of lavender lingering underneath. I promise once you try making it yourself, you’ll appreciate the process and the results just as much as I do. Give it a shot—you deserve a little gourmet indulgence in your life!

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