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Lavender Infused Crème Brûlée
75% authentic · French-inspired
A sophisticated variation of classic crème brûlée, infused with the subtle floral notes of culinary lavender for an aromatic and elegant dessert.
Ingredients
- Heavy cream2 cups
- Culinary lavender buds1 tablespoon
- Vanilla bean1/2
- Egg yolks5 large
- Granulated sugar1/2 cup
- Saltpinch
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
In a saucepan, heat the heavy cream with the culinary lavender buds and the scraped seeds and pod of the vanilla bean until just simmering. Remove from heat, cover, and let steep for 20 minutes.
- 3
Strain the cream through a fine-mesh sieve to remove lavender buds and vanilla pod. Discard solids.
- 4
In a bowl, whisk together the egg yolks and 1/4 cup of the granulated sugar until pale and slightly thickened.
- 5
Gradually whisk the warm, infused cream into the egg yolk mixture.
- 6
Pour the custard mixture through a fine-mesh sieve into a clean bowl or pitcher.
- 7
Divide the custard evenly among four 6-ounce ramekins.
- 8
Place the ramekins in a large baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins (water bath).
- 9
Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
- 10
Remove ramekins from the water bath and let cool completely. Refrigerate for at least 2 hours, or until chilled.
- 11
Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Let sit for a minute to harden.
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