Lavender Creme Brûlée

Best lavender creme brulee (click through for recipe)Here in southern Missouri, where we live, spring is tormenting us. One day it’s nice and warm; you could totally wear sandals and no jacket at all (which excites me as I LOVE sandals). The next day it’s cold, and I find myself pulling my coat back out of the closet. 

Also, one of my brulees got a little too toasty. Guess which one? I tend to do that to my first one almost every time. I get too zealous with my torch, I guess. 🙂 Luckily, the toasty ones are still yummy.Lavender creme brulee Despite the weather, we’ve all decided it’s spring. It just is. That means we’re free to seriously shop for swimsuits, break out our favorite pair of sandals (if our toes can take the chill), and make all manner of spring-inspired treats. I got the ball rolling with these citrus tarts. Now I’m in the mood to make lavender everything and start up my ice cream maker. Today—lavender creme brulee.Lavender milkBest creme brulee (click through for recipe) Lavender Creme Brulee, makes six to eight (depending on your ramekins’ sizes)
Recipe adapted from Alton Brown.

1 quart heavy cream
1 scant teaspoon dried lavender buds
1/2 cup (granulated) sugar

6 egg yolks
1/2 cup superfine sugar
6-8 fresh lavender leaves (optional)

In a large sauce pan, heat the cream and lavender buds until just boiling. Remove from heat and allow to cool to room temperature (10-15 minutes).

In a bowl whisk together the egg yolks and granulated sugar until the color softens to a pale yellow (2-3 minutes by hand). Strain the lavender buds out of the cream. Add a small amount of cream (1/4 cup) to the egg yolks and stir until combined. Slowly incorporate the rest of the cream into the egg yolk mixture.Lavender buds and lavender leavesBest creme brulee (click through for recipe)Pour the batter into your ramekins (or small glass bowls; anything oven safe is fine). Place in a baking pan and fill with water so that the water comes up halfway, covering the ramekins. Bake at 325°F for 42-45 minutes. 

Allow the creme brulee to cool. Cover, then refrigerate for at least two hours or overnight (up to three days). I really like that you can make this ahead of time and then just finish the tops before serving. This aspect makes these a great option if you’re hosting a dinner party, saving you time in the kitchen on the day of.Best creme brulee (click through for recipe) Best creme brulee (click through for recipe) Top each custard with a spoonful of superfine sugar (granulated will work also, but superfine is best). Sometimes superfine sugar is also called baker’s sugar. Use a kitchen torch or the oven broiler to caramelize the sugar topping.Lavender creme bruleeLavender creme brulee Now you can dip a lavender leaf in sugar and place on top of the creme brulee for a pretty presentation. This recipe contains enough lavender flavor to make these interesting but not overwhelming (sometimes too much lavender can leave your recipe tasting like perfume). If you’re on the fence about lavender, you could easily reduce the amount of lavender buds used to reduce the flavor. Try it. See what you think and let us know in the comments. Enjoy! xo. Emma

Lavender Creme Brulee

Servings 6

Ingredients

  • 1 quart heavy cream
  • 1 scant teaspoon dried lavender buds
  • 1/2 cup granulated sugar
  • 6 egg yolks
  • 1/2 cup superfine sugar
  • 6-8 fresh lavender leaves optional

Instructions

  1. In a large sauce pan, heat the cream and lavender buds until just boiling. Remove from heat and allow to cool to room temperature (10-15 minutes).
  2. In a bowl whisk together the egg yolks and granulated sugar until the color softens to a pale yellow (2-3 minutes by hand). Strain the lavender buds out of the cream. Add a small amount of cream (1/4 cup) to the egg yolks and stir until combined. Slowly incorporate the rest of the cream into the egg yolk mixture.
  3. Pour the batter into your ramekins (or small glass bowls; anything oven safe is fine). Place in a baking pan and fill with water so that the water comes up halfway, covering the ramekins. Bake at 325°F for 42-45 minutes.
  4. Allow the creme brulee to cool. Cover, then refrigerate for at least two hours or overnight (up to three days). I really like that you can make this ahead of time and then just finish the tops before serving. This aspect makes these a great option if you're hosting a dinner party, saving you time in the kitchen on the day of.
  5. Top each custard with a spoonful of superfine sugar (granulated will work also, but superfine is best). Sometimes superfine sugar is also called baker's sugar. Use a kitchen torch or the oven broiler to caramelize the sugar topping.

Credits // Author: Emma Chapman, Photography: Sarah Rhodes. Photos edited with Sunday of the Folk Collection.

  • Sounds amazing!! I’ve been loving incorporating dried lavender into some of my dishes 🙂

  • These sound amazing! And I need to be brave and ice cream my lavender too (verb, right?). I have a jar of dried lavender on my counter and haven’t used it at all because I’m mildly afraid of it! Terrible, right?

  • It looks amazing, must do. I have jars of my homemade dried lavender buds, so I’ll put them to a good use. Thanks!!

  • YUM! I can imagine how sweet and delicate this would be. I love lavender and creme brulee is an epic dessert. Great job!

    www.dancingthroughsunday.typepad.com
    x

  • Creme brûlée is my favorite dessert, would love to try this version!

    http://sincerelylara.com

  • Lovely recipe.. looks really good and tempting..first time here.. happy to follow you 🙂

  • As a pastry chef, I can tell you this is not how one goes about making creme brûlée. The pictures reaffirm this. The ingredients/proportions are incorrect. The directions do nothing for someone who needs them to successfully create the recipe. Creme brûlée is not made using cooled heavy cream because one needs to temper the cream into the eggs/sugar. When using a Bain Marie, the water must at least be high enough to cover the custard mixture. I spend my time learning and honing my craft. The recipes this blog attempts to pass off as legitimate are unfair to those who believe in the misrepresentation of your skills. I’m a firm believer in “quality over quantity” especially when it comes to food. Perhaps that is something that can be taken into consideration in the future.

  • In the picture where you can see the tattoo, I think it also looks like it says “trey” !

  • I made something almost the same a few years ago. The richness goes so well with the floral flavor of the lavender.

  • Yes!!! The part of missouri I live in us being spring mean!!!! But so excited to see my first green field the other day!!!! This looks yummy!!!??

  • At first I thought there would be no way since I don’t have a torch, but using the oven broiler is such a great idea! Thanks for sharing!

    http://howtomakehome.blogspot.com

  • Mmmmm yummy! My Grandma makes a good lavender creme brulee but never tried making it myself. I’m saving this recipe to try my own, thank you for sharing 🙂

    Lulu xx

    www.luluslittlewonderland.blogspot.com

  • I’ve always wanted to make my own creme brulée! Thanks for sharing!

    everydayingrace.blogspot.ca

  • Upside down, it totally looks like “Trey”, which is a really cool coincidence!

  • Hello on a lovely saturday.

    Amazing creme brûle with lavender, I thought they couldn´t me eated.

    Must late my mum try this next time we have creme brûle:-)

    Enjoy the weekend.
    heidi

  • Lavender & desserts = heaven for me. I love these delicious shots, with the lovely floral buds. I’ve no doubt it was simply delicious.

  • I am French so its a classic here, yet I didnt think crème brulée seemed so simple to make! With lavender the taste must be amazing!

  • I love crene brule, I’m not sure about adding lavender though. I like the classic one
    Lauren
    livinginaboxx

  • I have been wanting to do something different with creme brulèe as I often make it. This recipe looks amazing and is just what I was looking for. Wonderful photos. Thanks for sharing this recipe, I can’t wait to try it.

  • Wauw it looks delicious! Gotta try it sometime – i’m soooo hungry now 😉

    Emma
    www.thecasualcliche.blogspot.dk

  • ohhh this looks so delicious 🙂 i just got a new kitchen torch and haven’t used it yet, i might try out this recipe!
    xo, cheyenne

  • Hehe, I can’t see the words “Creme Brulee” without being amused. My sister made creme brulee one time years ago, but she used cane sugar instead of regular sugar … and let’s just say that cane sugar doesn’t broil well. As in: FLAMES EVERYWHERE. While the parents were gone, no less, lol! Ahh, memories. My sis actually did a video telling the whole story, it’s rather hilarious if you want to check it out:
    http://www.youtube.com/watch?v=IHqdgf__g80

  • My dad used to make creme brulee all the time, but I haven’t had it since I went Vegan. I’ll have to figure out a way to mimic it.

  • it looks so yummy. i wanna try so bad.. can i?

    http://lovesimplegreen.blogspot.com/

  • Strong contender for most delicious thing I’ve seen this year. Looks amaaaaaazing!

    xx The Austinite

    www.the-austinite.com

  • These look delicious! I am always nervous to use lavender in my cooking but, you’ve inspired me to give it a try!

  • I always like it when people do crème brûlée at home – it’s so nice when people realize that haute cusine isn’t. Anyways – piece of professional advice from a chef… the texture on the set pudding can be fixed with a judicious application of heat before you put it in the oven. You noticed that heavy white frothy cream that came up after you whisked the warm cream into your egg mix? First off, you should probably skim that off and not use it, BUT, if you do use it, you can get a nicer texture on the top of the pudding by just barely touching the surface with your lit torch. The heat will pop all the bubbles and give you a smooth top. Just don’t burn it! (At least not yet!).

  • WOW! This sounds absolutely divine. Would love to serve this for dessert at our next dinner party.

    XO,
    Ruthie & Rose

  • OMG I pretty much died when I saw these pictures! Creme Brulee is my favorite dessert and yours look to die for, though I’ll still be going with vanilla as I think I’m allergic to lavender

    http://www.mercuteify.com/

  • Amazing. I am totally giving this a go. Sorry for stealing all your recipes- but they are far too good 🙂 xx

    http://champagnelifestyleteabudget.blogspot.co.uk/

  • mmmm! I love creme brulee and I bet a lavender creme brulee would be great! I can’t wait to start breaking out my ice cream maker for all sorts of treats.

    xoxo
    Taylor

  • Yum! I’ve never attempted brulees at home but I might just have to try it now!

  • Each wrist has the word “love” on it. in my sister’s handwriting. I got them when I was 22. 🙂

    -Emma

  • I feel your pain about the spring tease! Same thing here in KC. Today feels like winter again! Boo.

  • Spring is not this strange only in Missouri, in Italy is going this way, too. One day you’d like to go out with a tshirt and the other you need the coat.

  • i am completely on-board for anything with lavender. YUM!

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