Lavender Creme Brûlée Recipe

Updated at: Wed, 11 Dec 2024 09:40:31 GMT

Step 1

In a saucepan combine the heavy cream, honey, vanilla bean paste and pod, lavender and salt. Bring to a simmer. Turn off heat, cover and steep for 30 mins.

Step 2

Preheat oven to 300 degrees F (150C).

Step 3

Meanwhile whisk together the egg yolks. Strain the heavy cream mixture into a 4-cup Pyrex pitcher to remove the lavender and vanilla pod. Then slowly pour the strained cream mixture into the egg mixture whisking all the while.

Step 4

Using a cleaned out fine mesh strainer, strain the mixture once more back into a cleaned-out 4-cup Pyrex pitcher. The second straining will create an even smoother texture for your custards. Pour mixture into 4 oz ramekins, and place in a roasting pan.

Step 5

Place roasting pan in the oven and pour hot water from a kettle slowly in the corner of the roasting pan (to avoid splashing into the custards. They will not set if they are mixed with splashed water, so be careful not to splash).

Step 6

Pour just enough water so that it reaches half way up the ramekins. Bake for 25-30 mins for shallow ramekins (1-inch-deep) or 45-50 mins for deeper ramekins (2 inches deep) just until custards are set and jiggle slightly, but they should be more firm the jiggly. Allow them to cool, then refrigerate overnight, uncovered.

Step 7

To serve, sprinkle the top of each custard with 1 tsp of brown sugar. Position your oven rack on the highest rack of your oven, as close to the heating implement it will safely go. Set your oven to broil. Place the custards on a flat cookie sheet and pop under the broiler for about 10-15 seconds, or until the sugar has browned and caramelized.

Step 8

Allow crème brulees to cool slightly. Then top each one with a dollop of homemade whipped cream and garnish cream and caramelized sugar with the dried lavender blossoms on top et voila!

Step 9

To Make Homemade Whipped Cream: Combine all ingredients in a bowl and whip with an electric mixer until soft peaks form.

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