Indulge in the sweet and soothing flavors of lavender with this easy recipe for lavender creme brulee. Perfect for a special occasion or a comforting treat at home.
I don't know why I have not made this lavender creme brulee sooner. Creme brulee is one of the first desserts I learned to make. I used to have a pumpkin creme brulee on roation in our house all the time.
In fact, my creme brulee set with the torch was one of the few specialty items on my wedding gift registry when I got married. It is such an effortless dessert with the caveat you need to make it ahead of time.
I also have an obsession for lavender and not just in lavender recipes but for the home too! This summer, I decided to use some of my lavender from a local lavender farm near my house to make this recipe.
The end result of this amazing lavender flavored cream is pure luxury and like all creme brulee recipes, so easy to make.
How to make lavender creme brulee
With just a little steeping of the lavender in the cream (gently, nothing too harsh), the lavender buds give off their beautiful floral flavor. A little goes a long way.
A quick mixing of the ingredients and pouring of the cream into ramekins and then off into a water bath is all that you need to do to make these.
Allow some time to let them set in the fridge to firm up and chill. These are best made as a make ahead French dessert. I like entertaining with them.
Maybe you want to make these lavender creme brulee treats just because.
Make sure to not forget that amazing burnt sugar topping! This is the best part of creme brulee and can't be skipped. Use a creme brulee broiler (salamander), torch or your oven broiler to caramelize that sugar that is sprinkled on top.
Can Creme Brulee Be Refrigerated?
Creme brulee can be refrigerated up to 2 days before you are ready to eat it. Make sure to refrigerate the creme brulee without the sugar top. Add the sugar and caramelize it right before serving.
More Traditional French Recipes
If you love this lavender flavored creme brulee, you might also love these other French classics:
More Lavender Recipes
Love lavender like I do? You may also want to check out these recipes:
Lavender Creme Brulee: A Delicious And Easy Recipe
Equipment
- 6 Ramekins: 3.5 wide x 1.5 deep
Ingredients
- 2 cups Heavy cream
- ⅓ cup plus 2 tablespoons granulated sugar
- 8 egg yolks
- 1 tablespoon vanilla extract
- ½ teaspoon lavender buds
Instructions
- Pre-heat your oven to 300 degrees.
- In a large bowl, add your granulated sugar, vanilla and egg yolks and mix until it becomes a pale yellow color then set aside.⅓ cup plus 2 tablespoons granulated sugar, 8 egg yolks, 1 tablespoon vanilla extract
- Now add your heavy cream to a small pot a bring just to a simmer then turn off the heat.2 cups Heavy cream
- Add the lavender buds, stir and let the lavender steep in the cream until the cream completely cools.½ teaspoon lavender buds
- Strain the lavender buds out of the cream then mix the cream into the egg sugar mixture.
- Grab 6 ramekins. I use ramekins that are 3 ½ inches wide and 1 ½ inches high and holds about 5 ½ ounces.
- Place your ramekins inside a large roasting dish.
- Fill the ramekins evenly with the custard mixture.
- Fill a tea kettle or pot with water and bring to a boil.
- Place the roasting pan with ramekins inside your oven.
- Pour the hot water inside the roasting pan while it is in the oven making sure to fill with enough water so the water comes half way up the sides of the ramekins.
- Cook the custards for 35-40 minutes or until the very center of the custards jiggles just a very little bit but the edges do not.
- Once they are ready, carefully remove the roasting pan from the oven and place on the counter.
- Allow the custards to cool inside the water bath.
- Once the custards are completely cool, remove them from the water bath and place in the refrigerator for at least 4 hours to chill.
Making the sugar crust
- Sprinkle 1 teaspoon of sugar evenly over the top of your custard.
- Using a creme brûlée torch, torch the tops by using a back and forthe motion with the flame until the sugar strats to brown and bubble.
- Do this until all the sugar is melted.
- Serve immediately after making the crust.
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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