How to Make The Absolute Best Lavender Creme Brûlée
Creme Brûlée is a delicious creamy, rich pudding topped with torched sugar. It is one of those desserts that seems like something you only get from a fancy restaurant but it is one you can make at home easily.
Creme Brûlée is my FAVORITE dessert. It is sweet, creamy and decadent, what more could you want?!
Lavender
I have a favorite Carmel Creme Brûlée that I always use when making decadent desserts but this time I decided to change it just a little. I have been adding culinary lavender to so many recipes lately to varied results of delicious or just ok. Of course I had to try it in our Creme Brûlée and it was delicious!!
Lavender is one of those flavors that you have to get used to but once your tastebuds have been introduced to this new flavor it changes the way you see food. I mean, I never thought that I’d like lavender flavored honey butter but it was surprisingly good, and I’m looking forward to trying lavender in some chicken recipes with our Herbs de Provence.
Water Bath Your Creme Brûlée
I wanted to share this amazing recipe with you so that you can experience something new on your tastebuds. You can try it in these cute little ramekins.
I always recommend the water bath method for these so they don’t dry out on top or crack. There are a couple ways you can make a water bath in your oven. Some just place an oven safe bowl somewhere in the oven. I think that the better way is to use a deep cake pan filled partially with water then place the ramekins in that so the steam rises all around the desserts.
Share your lavender recipes with us! What is your favorite lavender dessert?
Lavender Creme Brûlée
Equipment
- 6- four ounce ramekins
Ingredients
- 3 cups Heavy Cream
- 6 Egg Yolks
- 1 Cup Sugar
- 1 Vanilla Bean Pod Split and Caviar scraped
- 3 drops Culinary Lavender Essential Oil
Instructions
- 1. Preheat oven to 300 degrees F.2. In a medium saucepan, heat cream and vanilla bean until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, ¼ cup sugar, and vanilla caviar until combined. Gradually whisk warm cream into egg yolk mixture (add slowly at first to temper the eggs).3.In a small saucepan, melt ½ cup sugar until it is a dark caramel color. Gradually whisk melted sugar into the cream and egg mixture. The hot sugar will sizzle and harden slightly. Stir until all the pieces dissolve into the cream. 4. Add 2-3 drops of lavender *optionalPlace 6 4-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about ¼ inch deep.Bake for 30 – 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.To serve, sprinkle 1 tsp of sugar evenly over the top of each custard. Burn the sugar using a blow torch until caramel brown.
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