CategoryChefs Choice, Desserts
This French Lavender Honey Crème Brûlée is an elegant and aromatic dessert, featuring a silky-smooth vanilla custard infused with fragrant lavender and sweet honey, topped with a perfectly caramelized sugar crust. The delicate floral notes of lavender balance beautifully with the richness of the cream and the warmth of the honey, making this a sophisticated yet comforting treat.
For the Custard
2 cups heavy cream
1 tsp dried culinary lavender
¼ cup honey (plus extra for garnish)
1 tsp pure vanilla extract
5 large egg yolks
¼ cup granulated sugar
For the Caramelized Sugar Topping
¼ cup granulated sugar (for topping)
Fresh lavender flowers (for garnish, optional)
Infuse the Cream with Lavender
1
- In a small saucepan, heat the heavy cream over medium heat until just below boiling (small bubbles should form at the edges).
- Add the dried lavender and let it steep for 10 minutes off the heat.
- Strain the cream through a fine sieve to remove the lavender, pressing down to extract maximum flavor.
- Stir in the honey and vanilla extract, mixing until fully incorporated.
Prepare the Custard
2
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thickened.
- Slowly pour the warm lavender-infused cream into the egg mixture, whisking constantly to prevent scrambling.
- Strain the mixture again to ensure a smooth custard.
Bake the Crème Brûlée
3
- Divide the custard into ramekins and place them in a baking dish.
- Pour hot water into the baking dish, filling it halfway up the sides of the ramekins (this creates a water bath for gentle cooking).
- Bake for 35-40 minutes, or until the custard is just set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
Caramelize the Sugar Topping
4
- Sprinkle an even layer of granulated sugar over each custard.
- Use a kitchen torch to melt and caramelize the sugar until golden brown and crisp.
- If you don’t have a torch, broil the ramekins under the oven’s broiler for 2-3 minutes.
- Let the sugar crust harden for a minute before serving.
Serve and Enjoy
5
- resh lavender flowers.
- Crack the caramelized top with a spoon and enjoy the creamy, floral-infused custard beneath!
Pro Tips
6
- For a more intense lavender flavor, let the lavender steep in the cream for 15 minutes instead of 10.
- Use superfine sugar for the topping as it caramelizes more evenly.
- Pair with a glass of dessert wine or a cup of Earl Grey tea for a luxurious experience.
Ingredients
For the Custard
2 cups heavy cream
1 tsp dried culinary lavender
¼ cup honey (plus extra for garnish)
1 tsp pure vanilla extract
5 large egg yolks
¼ cup granulated sugar
For the Caramelized Sugar Topping
¼ cup granulated sugar (for topping)
Fresh lavender flowers (for garnish, optional)
Directions
Infuse the Cream with Lavender
1
- In a small saucepan, heat the heavy cream over medium heat until just below boiling (small bubbles should form at the edges).
- Add the dried lavender and let it steep for 10 minutes off the heat.
- Strain the cream through a fine sieve to remove the lavender, pressing down to extract maximum flavor.
- Stir in the honey and vanilla extract, mixing until fully incorporated.
Prepare the Custard
2
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, whisk the egg yolks with granulated sugar until the mixture is pale and slightly thickened.
- Slowly pour the warm lavender-infused cream into the egg mixture, whisking constantly to prevent scrambling.
- Strain the mixture again to ensure a smooth custard.
Bake the Crème Brûlée
3
- Divide the custard into ramekins and place them in a baking dish.
- Pour hot water into the baking dish, filling it halfway up the sides of the ramekins (this creates a water bath for gentle cooking).
- Bake for 35-40 minutes, or until the custard is just set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
Caramelize the Sugar Topping
4
- Sprinkle an even layer of granulated sugar over each custard.
- Use a kitchen torch to melt and caramelize the sugar until golden brown and crisp.
- If you don’t have a torch, broil the ramekins under the oven’s broiler for 2-3 minutes.
- Let the sugar crust harden for a minute before serving.
Serve and Enjoy
5
- resh lavender flowers.
- Crack the caramelized top with a spoon and enjoy the creamy, floral-infused custard beneath!
Pro Tips
6
- For a more intense lavender flavor, let the lavender steep in the cream for 15 minutes instead of 10.
- Use superfine sugar for the topping as it caramelizes more evenly.
- Pair with a glass of dessert wine or a cup of Earl Grey tea for a luxurious experience.
Notes
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