Description
This Lavender Creme Brûlée is a delicate and elegant dessert that combines the floral essence of culinary grade lavender with rich honey-sweetened custard. Perfectly creamy and topped with a crisp caramelized sugar crust, it brings a sophisticated twist to the classic French favorite, ideal for spring entertaining or special occasions.
Ingredients
Scale
Custard
- 3 cups (700ml) heavy cream
- 2 ½ tbsp (37 ml) honey
- 1 vanilla bean, scraped of its seeds
- 1 tbsp (15 ml) culinary grade lavender
- Pinch of salt
- 6 egg yolks
Topping
- 8 tsp (40 ml) brown sugar for the tops
Homemade Whipped Cream
- 1 cup heavy cream
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Infuse Cream: In a saucepan, combine the heavy cream, honey, vanilla bean seeds and pod, culinary grade lavender, and a pinch of salt. Bring the mixture to a simmer, then turn off the heat, cover the saucepan, and let it steep for 30 minutes to infuse the flavors.
- Preheat Oven: While the cream is steeping, preheat your oven to 300°F (150°C).
- Mix Egg Yolks: Whisk the egg yolks thoroughly in a bowl, preparing them to be combined with the infused cream.
- Strain Cream Mixture: Strain the infused cream mixture through a fine mesh strainer into a 4-cup Pyrex pitcher to remove the lavender and vanilla pod, ensuring only smooth cream remains.
- Combine Mixtures: Slowly pour the strained cream into the whisked egg yolks, continuously whisking to incorporate the ingredients without cooking the eggs.
- Double Strain: Using a clean fine mesh strainer, strain the custard mixture once more into a clean 4-cup pitcher to attain an exceptionally smooth texture.
- Prepare Ramekins: Pour the custard into 4-ounce ramekins, placing them neatly inside a roasting pan.
- Add Water Bath: Carefully pour hot water from a kettle into the roasting pan around the ramekins, reaching halfway up their sides without splashing into the custards, which could prevent them from setting properly.
- Bake Custards: Bake the custards in the oven for 25-30 minutes if your ramekins are shallow (1-inch deep), or 45-50 minutes if they are deeper (2-inch deep), until they are set but still slightly jiggly in the center.
- Cool and Refrigerate: Remove the ramekins from the water bath, allow them to cool to room temperature, then refrigerate uncovered overnight to fully set.
- Caramelize Sugar Tops: To serve, sprinkle 1 tsp of brown sugar on top of each custard. Place them on a flat cookie sheet and position on the highest oven rack. Set the oven to broil and broil for 10-15 seconds until the sugar caramelizes and forms a crispy top.
- Make Whipped Cream: Combine 1 cup heavy cream, 1 tbsp powdered sugar, and ½ tsp vanilla extract in a bowl. Whip with an electric mixer until soft peaks form.
- Garnish and Serve: Allow the creme brûlée to cool slightly, then top each with a dollop of homemade whipped cream and garnish with dried lavender blossoms for an aromatic and beautiful finish.
Notes
- Honey Lavender Creme Brûlée is an excellent dessert choice for spring entertaining and special occasions.
- The double straining of the custard mixture results in an incredibly smooth and luxurious texture.
- Be careful when adding water to the roasting pan to avoid splashing the custards, as water will prevent them from setting properly.
- Using culinary grade lavender ensures the best flavor without bitterness.
- The broiling step caramelizes the sugar quickly – watch closely to prevent burning.
Nutrition
- Serving Size: 1 ramekin (approx. 4 oz)
- Calories: 209
- Sugar: 9 grams
- Sodium: 34 milligrams
- Fat: 18 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 1 gram
- Carbohydrates: 9 grams
- Fiber: 0 grams
- Protein: 3 grams
- Cholesterol: 185 milligrams
