What is better than Creme Brûlée? Lavender Creme Brûlée!! This creamy dessert is perfect for spring and summer, with a very subtle lavender flavour!

Despite being a fancy schmancy dessert, Crème Brulee is really very easy to make, and with this version the cream has been infused with dried culinary lavender that gives it a unique subtle flowery, yet sweet taste.

What is Lavender Creme Brûlée made with?

Creme brûlée requires just a few ingredients: cream, eggs, sugar, vanilla and a pinch of salt.

The only difference between this recipe and classic creme brûlée is that the cream is infused with lavender by steeping the warm cream with culinary grade lavender buds.

What kind of cream is used for Creme Brûlée?

Heavy cream (also known as whipping cream) is what makes this delicious dessert incredibly rich and creamy.

How do you get a crispy top on Creme Brûlée?

To get that delightful crispy topping, simply sprinkle with a generous layer of sugar and place under the broiler, watching carefully until the sugar melts and is bubbly and golden.

Alternatively you can use a kitchen torch to heat the sugar until melted and bubbly.

Is Creme Brûlée difficult to make?

In a nutshell, no. However it is a recipe that requires your full attention, especially when making the custard base.

Baking the custard requires the baking cups are placed in a shallow pan that is then filled with warm water to about half way up the baking cups.

And finally, close attention must be made when melting the sugar to create that crispy golden topping.

How to temper eggs when making custard.

Tempering eggs into the hot cream is easy when done correctly.

The trick is after heating the lavender infused cream, slowly pour a small amount into the beaten eggs, whisking the entire time you are adding it. Then, continue to pour the hot cream into the egg mixture in a slow steady stream, all the while whisking it into the eggs.

How to infuse lavender into heavy cream

Simply heat the cream just until tiny bubbles start to form around the edges. Add the lavender buds, vanilla and salt, stir and remove from heat. Let the mixture steep for about one hour.

You can do this step the day before and store in the refrigerator, or make it right before you are ready to assemble the recipe. Just be sure to strain the lavender buds out of the cream before you refrigerate.

If you can’t find culinary lavender locally, you can find it here.

METHOD

Begin by making the custard:  Pour the cream into a heavy-bottomed saucepan and add lavender, vanilla and salt.  Heat over medium heat, stirring occasionally with a whisk or wooden spoon.  When the mixture begins to simmer (watch for tiny bubbles to form around the edge of pot), remove from heat and cool at room temperature for a minimum of  one hour to allow the lavender flavor to infuse into the cream.

Preheat oven to 325 degrees and put rack in centre of the oven.  Return lavender infused cream to burner and heat just to barely a simmer, stirring once or twice.  In a large mixing bowl whisk eggs and sugar until a light yellow color and slightly thickened.  Add the hot cream mixture (I temper it first by adding just a small amount, whisking until blended and then add the remainder in a slow thin stream).  Whisk to blend completely.

Strain the custard through a fine mesh strainer into a large measuring cup or mixing bowl with a pour spout.  Skim off any bubbles from the surface.

Pour the prepared custard into six 8 ounces ramekins or crème brulee dishes until almost at the top.  Place each into a large shallow roasting pan or rimmed baking sheet leaving a small space between each.  Fill the pan with hot water until just about half way up sides of ramekins.  Cover loosely with foil and bake for 35 to 45 minutes.  I used the crème brulee dishes (which are shallower than a ramekin) and they are perfectly done after 35 minutes.  The custards should be set up and the tip of a sharp knife inserted in the centre should come out clean.

Carefully remove the ramekins to a wire rack to cool completely before refrigerating them to cool completely.

TOPPING

At least 30 minutes prior to serving, remove ramekins from fridge and sprinkle generously with the sugar.

I have a kitchen blow torch, however you can use the oven broiler on high. Place the custards under the broiler and watch carefully until the sugar begins to bubble and crisp up and all the sugar has melted.  You have to watch carefully using this method.  Remove from oven and return to the refrigerator to harden.

If you have a kitchen torch simply pass the lit torch slowly back and forth over each until the sugar bubbles and has liquefied.

Whether you like the classic version or this lavender creme brûlée, this recipe will become a go-to favourite for both casual or formal get-togethers!

You might also like these other lavender recipes

Lavender Honey Ice Cream

Vanilla Lavender Cake

Vegan Lavender Shortbread

Until next time…..