French Lavender Crème Brûlée

Name: French Lavender Crème Brûlée
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Dessert
Ingredients: Heavy Cream; Culinary Lavender; Large Egg Yolks; Granulated Sugar; Pure Vanilla Extract; Granulated Sugar

A delicate floral twist on a classic dessert

Indulge in this velvety crème brûlée enhanced with the subtle aroma of lavender, topped with a caramelized sugar crust.

3 h
4
Intermediate

Ingredients

For the Custard

Heavy Cream

2 cups

Culinary Lavender

1 tablespoon

Large Egg Yolks

Granulated Sugar

1/2 cup

Pure Vanilla Extract

1 teaspoon

For the Sugar Crust

Granulated Sugar

1/4 cup

Preparation

Infusing the Cream

Combine cream and lavender

In a small saucepan, combine the heavy cream and lavender.

Simmer and cover

Bring to a simmer over medium heat, then remove and cover.

Steep and strain

Let it steep for 1 hour, then strain to remove the lavender.

Steep for at least 1 hour to maximize flavor infusion.

Preparing the Custard

Preheat oven

Preheat your oven to 300°F (150°C).

Whisk egg yolks and sugar

In a bowl, whisk together egg yolks and sugar until pale and thick.

Add cream and vanilla

Gradually add the strained cream and vanilla, stirring constantly.

Avoid over-whisking to prevent foam formation.

Cooking Process

Baking the Custard

Pour the custard mix into ramekins. Place the ramekins in a baking dish and fill it with hot water halfway up the sides.

Caramelizing the Sugar

Refrigerate the baked custard for 2 hours. Sprinkle sugar on top and use a torch to caramelize until golden brown.

Chilling the Crème Brûlée

After caramelization, chill again for 30 minutes before serving.

Plating & Serving