Lavender Crème Brûlée with Burnt Sugar

Name: Lavender Crème Brûlée with Burnt Sugar
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Yield: 4 servings
Ingredients: 500 ml heavy cream (min. 30% fat); 6 large egg yolks; 100 g granulated sugar (80g for custard, 20g for topping); 1.5 tbsp dried culinary lavender flowers; 1 tsp vanilla extract; null pinch salt

Difficulty

medium

Time

Price Category

average

Calories

High

This Lavender Crème Brûlée is an elegant and sophisticated dessert that enriches the classic French sweet with a hint of floral aroma. The silky smooth vanilla base perfectly harmonizes with the delicate scent of lavender, crowned by a crispy, caramelized sugar layer. It's an ideal choice for special occasions or whenever you crave something truly extraordinary. Prepare it and dazzle your guests with this delightful treat!

ingredients

4 Servings

500 ml heavy cream (min. 30% fat)6 large egg yolks100 g granulated sugar (80g for custard, 20g for topping)1.5 tbsp dried culinary lavender flowers1 tsp vanilla extract0 pinch salt

Steps

Prepare Custard Base

Heat the heavy cream in a saucepan with the lavender and a pinch of salt over medium heat until it just begins to simmer. Remove from heat, cover, and let steep for 15-20 minutes to infuse the lavender flavor. Strain through a fine-mesh sieve to remove the lavender flowers and set aside.

Mix Egg Yolks

Preheat your oven to 150°C (300°F) and prepare a deep baking dish or roasting pan to hold your ramekins. In a medium bowl, whisk the egg yolks with 80g of granulated sugar and vanilla extract until light and creamy.

Temper and Bake

Slowly pour the warm, lavender-infused cream into the egg yolk mixture, whisking constantly to temper the eggs. Divide the custard evenly among 4 heatproof ramekins. Place the ramekins in the prepared baking dish, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the edges of the custard are set but the center still jiggles slightly. Remove from the oven, let cool in the water bath, then refrigerate for at least 4 hours, or ideally overnight.

Caramelize Sugar

Just before serving, evenly sprinkle the remaining 20g of granulated sugar over the top of each chilled crème brûlée. Using a kitchen torch, caramelize the sugar until it turns golden brown and forms a crisp, glassy crust. Be careful not to burn it. Serve immediately.

Extra Tips

► For the perfect caramelized layer, use a kitchen torch; if you don't have one, you can use your oven's broiler function, but be careful not to burn the custard.

► You can adjust the lavender flavor by steeping it in the cream: the longer you steep, the more intense the flavor will be.

► Chill the custard for at least 4 hours, but it's best to let it rest overnight in the refrigerator for a truly creamy and cold dessert.

Nutrition

	Per 100g	Per Serving 150g
Calories	380 kcal	570 kcal
Protein	6g	9g
Fat	32g	48g
Carbohydrate	20g	30g
Fiber	0g	0g
Sugar	18g	27g