Lavender Creme Brulee Recipe

4.63 from 8 votes

This Lavender Creme Brulee is a light and creamy dessert with a hint of floral flavor. It's easy to make and perfect when you want something special without the hassle.

Prep Time2

Cook Time40

Total Time2 40

Course: Desserts

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings:

Calories: 583kcal

Author: Linda

Ingredients

3 large egg yolks
1 cup heavy cream
Caviar from half of one vanilla bean
1/4 cup baking sugar + more for caramelizing
1/4 tsp lavender extract

Instructions

Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
Place the egg yolks and sugar in the bowl of a mixer and beat until combined (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.
Place two crème brûlée dishes in a deep, rimmed baking dish. Divide the custard base between the two dishes.
Place the rimmed baking dish in the oven, then carefully pour hot water from a kettle into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the water bath for 35-45 minutes, or until the custard is set (it should wiggle but not slosh).
Carefully remove the baking dish from the oven. Transfer the crème brûlée 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 brûlée the sugar until caramelized.

Notes

To store leftover Lavender Creme Brulee, cover each dish tightly with plastic wrap and place it in the refrigerator, where it can last for up to 3 days. Be sure to refrigerate the dessert once it has cooled to room temperature to maintain its texture and freshness.

Avoid freezing, as it can alter the creamy texture of the custard. When reheating, caramelize the sugar just before serving to keep the sugar top crispy and prevent it from absorbing moisture while in the fridge.

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