Lavender Crème Brûlée


Serves: 4
Preparation time: 20 minutes
Cooking time: 45 minutes

2¼ cups (60 cl) heavy whipping cream
1 cup (25 g) dried lavender flowers
6 extra large egg yolks
½ cup (100 g) sugar + extra for the finish

Portable gas torch
4 crème brûlée dishes (7 to 8-ounce) (17.5 to 20 cl)

Lavender Crème Brûlée


Preheat the oven to 250˚F (120˚C).

Bring the cream to a boil. Remove from the heat and add the lavender. Let it infuse for 5 minutes.

Meanwhile, whisk the egg yolks with the sugar until well combined. Strain the cream through a fine mesh strainer and discard the lavender. Pour over the cream and gently mix. Pass through the strainer again. Divide the custard in the 4 dishes.

Bake in the oven for 45 minutes or just until the Crème brûlée is set. The center should have a jelly-like consistency.

Remove from the oven and refrigerate for 2 hours minimum. Sprinkle 1 tablespoon of sugar on the top of each crème. Using a torch, caramelize the sugar to form a crispy top.

If you don’t have a torch you could use the broiler of your oven, but it may cook the custard.

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