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Lavender Crème Brûlée

Name: Lavender Crème Brûlée
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 2 cups heavy cream; 1 tablespoon dried culinary lavender; 5 large egg yolks; 1/2 cup granulated sugar (for the custard); 1 teaspoon vanilla extract; Pinch of salt; Sugar for caramelizing (about 1–2 teaspoons per ramekin)

This lavender crème brûlée is a gentle, floral twist on the classic French custard—silky, aromatic, and finished with a satisfyingly crisp caramel shell. It’s a friendly, approachable dessert that feels elegant enough for a dinner party yet simple enough to make any night special. If you love floral sweets, pair it with our lavender shortbread lemon bars for a delicate, layered dessert experience.

Why make this recipe

A short paragraph explaining what makes it special.

Infusing cream with culinary lavender lifts the familiar vanilla custard into something fragrant and memorable without being overpowering. The contrast between the custard’s velvet texture and the brittle caramelized sugar on top creates a delightful mouthfeel that keeps people coming back for one more spoonful. It’s also versatile—easy to scale, adaptable with different sweeteners or milks, and impressive to present.

Step-by-Step Guide to Making Lavender Crème Brûlée

Below is a clear, detailed walk-through including what to watch for at each stage so your custards come out perfectly smooth and set every time.

Ingredients:

2 cups heavy cream
1 tablespoon dried culinary lavender
5 large egg yolks
1/2 cup granulated sugar (for the custard)
1 teaspoon vanilla extract
Pinch of salt
Sugar for caramelizing (about 1–2 teaspoons per ramekin)

Directions:

Preheat the oven to 325°F (160°C).
In a saucepan, heat the heavy cream and lavender over medium heat until it starts to simmer. Remove from heat and let it steep for 15 minutes. This step extracts the floral oils without overheating the cream.
In a bowl, whisk together egg yolks, granulated sugar, vanilla extract, and salt until well combined. Whisk just until the mixture lightens slightly; vigorous whisking that incorporates too much air can create bubbles in the finished custard.
Strain the lavender-infused cream to remove the flowers and gradually whisk it into the egg mixture. Add the cream slowly while constantly whisking to temper the yolks — this prevents curdling.
Divide the mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. The water bath ensures even, gentle cooking so the custard sets without cracking.
Bake for 30–35 minutes, or until set. They should be slightly wobbly in the center when gently shaken. Let cool to room temperature, then refrigerate for at least 2 hours (or up to 2 days) to fully firm up and allow flavors to meld.
Before serving, sprinkle a thin layer of sugar on top of each brûlée and use a kitchen torch to caramelize the sugar until golden brown. If you don’t have a torch, you can broil briefly (watch closely to avoid burning).

Tips embedded with the steps:

When steeping lavender, avoid letting the cream come to a rolling boil—small simmer bubbles are enough.
Use dried culinary lavender labeled for food use; ornamental or fragranced varieties may taste soapy.
For ultra-smooth custard, strain the final custard through a fine-mesh sieve before pouring into ramekins to remove any coagulated egg bits.

Best Way to Store Lavender Crème Brûlée

Refrigerate covered for up to 48 hours (2 days) at 40°F (4°C).
Do not caramelize the sugar until ready to serve; stored brûlées keep best without the brittle top.
If already torched, eat within 12–24 hours for best texture; the sugar crust will eventually soften from moisture.

Serving Suggestions for Lavender Crème Brûlée

Serve chilled, with the caramelized sugar torched moments before presenting to ensure a crisp top. Accompaniments and presentation ideas:

A small sprinkle of finely chopped candied lemon peel or a few edible lavender buds for garnish (use sparingly).
Fresh berries such as raspberries or blackberries add a bright, slightly tart counterpoint.
A tiny shortbread cookie, biscotti, or the lavender shortbread lemon bars make elegant accompaniments and echo the floral notes.
For a more decadent presentation, a drizzle of honey or a few drops of orange blossom water on the berries can amplify the floral profile.

Timing tips:

Torch right at the table if you want a dramatic, restaurant-style finish. Use a tray to catch any drips and plate ramekins on chilled plates to keep custard cool while finishing.

Tips to Make Lavender Crème Brûlée

Use dried culinary lavender and measure carefully—1 tablespoon is plenty; too much can make the custard taste perfumed or bitter.
Strain the infused cream well to avoid bits of lavender in the custard and to keep the texture smooth.
Temper the eggs slowly by adding warm cream in a thin stream while whisking continuously to prevent scrambled eggs.
Use a thermometer to check oven temperature; many home ovens run hot or cool and a consistent 325°F (160°C) is key for even setting.
If you must broil the sugar, place ramekins on the top oven shelf and watch continuously—sugar can go from golden to burnt in seconds.

Variations

Bullet-style substitution: Substitute 1 tablespoon of dried lavender with 1 teaspoon of lavender extract for a stronger floral note—reduce by half if you’re sensitive to floral flavors.
Paragraph-style variation: For a honey-lavender version, replace half the granulated sugar in the custard with mild honey and finish with a dusting of finely ground lavender mixed with sugar before torching. The honey adds depth and a slightly floral sweetness that complements the lavender, though it will darken the custard slightly during baking.

Troubleshooting and Technique Notes

If your custards are watery after baking: they may be underbaked. Return to the oven in 5–10 minute increments, watching carefully.
If the custard is grainy: eggs may have scrambled—either the cream was too hot when mixed, or the oven was too hot. Next time, temper eggs more gradually and check oven accuracy.
If the caramel crust melts too quickly after torching: the custard may still be too warm. Chill longer before torching, and use a short, intense burst with the torch to create the crust quickly.

FAQs

Q: How strong will the lavender flavor be?
A: Moderately floral—this recipe is designed to add a delicate lavender note rather than an overpowering perfume. Use less than 1 tablespoon if you prefer a subtler hint.

Q: Can I use fresh lavender instead of dried?
A: Fresh lavender can be used, but you’ll need more (and ensure it’s culinary grade and pesticide-free). Fresh buds pack more moisture and may impart a slightly greener taste; dried is more predictable.

Q: How do I get a perfectly crisp caramel top every time?
A: Evenly sprinkle a very thin layer of sugar and use a kitchen torch in slow, even passes until the sugar bubbles and reaches a golden brown. If broiling, place ramekins close to the top element and watch continuously to prevent burning.

Q: Can I make the custard ahead of time?
A: Yes—custards can be made and refrigerated for up to 48 hours before torching. The caramelized top is best done just before serving.

Q: Is there a dairy-free version?
A: Dairy-free versions are possible using full-fat coconut milk, but texture will be slightly different; you may also need a small amount of cornstarch or a yolk substitute to help set the custard.

Menu Pairings and Occasions

Lavender crème brûlée is ideal for:

Romantic dinners and anniversaries—its floral aroma feels intimate and luxurious.
Spring or summer gatherings where light, floral desserts pair well with fresh fruit.
Small dinner parties; serve as a plated dessert with a tiny garnish and a complementary cookie to keep portions elegant.

Pair with:

Light white wines like Muscat or a demi-sec Champagne to match the custard’s sweetness.
Herbal teas such as chamomile or a light Earl Grey for an afternoon tea service.
Coffee—espresso contrasts nicely with the custard’s sweetness for an after-dinner pick-me-up.

Nutrition and Portioning

A standard ramekin serving of crème brûlée (about 120–150 g) will be rich in calories and fat due to heavy cream and egg yolks. Consider serving smaller portions with fresh fruit if you want a lighter finish to a meal. This dessert is best enjoyed in small quantities to savor the texture and flavor without overindulging.

Final Presentation Tips

Wipe ramekin rims clean before torching to ensure a neat presentation.
For a decorative touch, arrange a few microgreens or a single edible flower petal beside the ramekin (ensure edible and pesticide-free).
Serve on chilled plates if made in advance; a warm plate can weaken the caramel top too quickly.

Conclusion

Lavender crème brûlée makes a memorable finish to any meal thanks to its silky texture and floral lift; for further inspiration on delicate lavender desserts, check out Mon Petit Four’s lavender crème brûlée recipe which explores similar techniques and flavor balances. For alternate takes and plating ideas, see Lavender & Macarons’ lavender crème brûlée recipe.