A whisper of lavender brings a fragrant aroma to this simple creme brulee recipe!
It kind of makes me nuts that whenever I want to make creme brulee, I’m deterred by the idea of having to eat 4 servings by myself.
You see, nearly every recipe out there makes four servings, and the husband won’t really eat sweets. Which means that I’m stuck eating all of the desserts in our house.
This may not seem like such a bad thing, but I really hate to exercise so I try to avoid eating four servings of dessert over the course of two days (whenever possible).
I finally decided to start making creme brulee for two, which usually works out perfectly because I can almost always find a friend who will come by and take the second one off my hands.
I love, love, love making lavender creme brulee because it makes me feel like I’m eating dessert in a spa. Lavender has such a soothing fragrance, you can’t help but be relaxed by it. Unless you’re my sister Bethany, in which case you have some freaky aversion to the stuff and would never eat this in a million years.
My mom, on the other hand, loves lavender as much as I do. In fact, we’ve actually taken day-trips to lavender farms in the area because we’re nerds like that. Whatever, don’t judge.
Alright, really quick, I have to share this awesome picture with you:
Awww, that’s from just under 2 years ago when I *just* started the blog.
Confession: I’ve shared this recipe before! Well, sort of. I’d made some adjustments to it over the years, including cutting it down to two servings, but I just love this stuff so much, I wanted to share it with you all over again. With pictures that don’t look as bad as that one.
Here’s Your Recipe!
- 3 egg yolks
- 1 cup heavy cream
- Caviar from half of one vanilla bean
- 1/4 cup baking sugar + more for caramelizing
- 1/4 teaspoon lavender extract
- Preheat an oven to 300 degrees Fahrenheit.
- Place the egg yolks and sugar in the bowl of a mixer and beat until combine (about 2-3 minutes).
- Heat the cream, vanilla bean caviar, and lavender extract in a saucepan over medium heat for 5 minutes to infuse the flavors.
- With the mixer running on low, temper the eggs by very slowly drizzling a tablespoon of the cream mixture into the egg mixture. Continue slowly adding the remaining cream mixture to the egg mixture.
- Place two creme brulee dishes in a deep, rimmed baking dish. Divide the custard base between two creme brulee dishes.
- Place the rimmed baking dish in the oven, the pour enough hot water into the baking dish to come up halfway to the tops of the creme brulee dishes. Bake in this water bath for 35-45 minutes, or until the creme brulee is set (wiggles but doesn't slosh).
- Carefully remove the baking dish from the oven. Transfer the creme brulee dishes to a wire rack to cool to room temperature. Refrigerate until chilled, about 2 hours.
- Sprinkle baking sugar onto the tops of the custard, turning and tapping the dish to shake out any excess sugar. Ignite a culinary torch and brulee the sugar until caramelized.