Description
Description A gentle, floral twist on the classic French custard, this lavender crème brûlée features a silky texture and a satisfyingly crisp caramel shell.
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)
Cook Mode Prevent your screen from going dark
Instructions
- 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.
- In a bowl, whisk together egg yolks, granulated sugar, vanilla extract, and salt until well combined.
- Strain the lavender-infused cream and gradually whisk it into the egg mixture.
- Divide the mixture into ramekins and place them in a baking dish filled with hot water halfway up the sides of the ramekins.
- Bake for 30–35 minutes, until slightly wobbly in the center. Let cool, then refrigerate for at least 2 hours.
- Before serving, sprinkle sugar on top and use a torch to caramelize it until golden brown.
Notes
- Notes
- For best texture, do not caramelize the sugar until ready to serve. Store covered in the refrigerator for up to 48 hours.