French Lavender Crème Brûlée
Indulge in this velvety crème brûlée enhanced with the subtle aroma of lavender, topped with a caramelized sugar crust.
Preparation
Get these tasks done before you start cooking.
Infusing the Cream
- 1
Combine cream and lavender
In a small saucepan, combine the heavy cream and lavender.
- 2
Simmer and cover
Bring to a simmer over medium heat, then remove and cover.
- 3
Steep and strain
Let it steep for 1 hour, then strain to remove the lavender.
Tip: Steep for at least 1 hour to maximize flavor infusion.
Preparing the Custard
- 1
Preheat oven
Preheat your oven to 300°F (150°C).
- 2
Whisk egg yolks and sugar
In a bowl, whisk together egg yolks and sugar until pale and thick.
- 3
Add cream and vanilla
Gradually add the strained cream and vanilla, stirring constantly.
Tip: Avoid over-whisking to prevent foam formation.
How to Make French Lavender Crème Brûlée
Total time: 4 h · Yields 4 servings
- 1
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.
- 2
Caramelizing the Sugar
Refrigerate the baked custard for 2 hours. Sprinkle sugar on top and use a torch to caramelize until golden brown.
- 3
Chilling the Crème Brûlée
After caramelization, chill again for 30 minutes before serving.
Chef's Tips
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