Ingredients for Lavender Creme Brulee
- Heavy Cream
- Lavender Flowers
- 6 large egg yolks
- 1/3 cup granulated sugar + 2 teaspoons for topping (per custard)
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How to Make Lavender Creme Brulee
- Preheat oven to 300°F (150°C).
- In a small saucepan, gently heat 2 cups heavy cream and 2 tablespoons fresh culinary lavender flowers over very low heat until just warm (do not boil).
- Remove from heat and let steep for 1 hour. This allows the lavender to infuse the cream.
- Strain the cream through a fine-mesh sieve, discarding the lavender flowers. Gently reheat the infused cream.
- In a medium bowl, whisk together 6 large egg yolks and 1/3 cup granulated sugar until pale and slightly thickened.
- Whisk in 1 cup of the warm lavender-infused cream until well combined.
- Gradually whisk in the remaining cream until the mixture is smooth and homogenous.
- Strain the custard through a fine-mesh sieve into a measuring cup or pitcher to remove any lumps.
- Pour the custard evenly into four (4-inch) ramekins.
- Place the ramekins in a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie).
- Cover the roasting pan tightly with aluminum foil.
- Carefully transfer the pan to the preheated oven.
- Bake for 45-50 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove from the oven and let the custards cool completely in the water bath.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custards to fully set and chill.
- Just before serving, sprinkle approximately 2 teaspoons of granulated sugar evenly over the top of each custard.
- Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Alternatively, broil for 4-6 minutes, watching carefully to prevent burning.
- Refrigerate briefly to allow the caramelized sugar to firm up slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
67g
Fat
148g
Carbs
6g
