Lavender crème brûlée is an elegant and surprisingly straightforward dessert that showcases the delicate floral notes of lavender against a rich, creamy custard and a crisp, caramelized sugar topping. The key to success lies in properly infusing the cream and gentle baking.
Here's a recipe for classic lavender crème brûlée:
Classic Lavender Crème Brûlée
Yields: 6 (4-6 ounce) ramekins Prep time: 20 minutes Chill time: At least 3 hours (preferably overnight) Bake time: 35-50 minutes
Ingredients:
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2 cups (480ml) heavy cream (or 1 ½ cups heavy cream + ¾ cup whole milk for a slightly lighter custard)
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1 tablespoon culinary-grade dried lavender buds (or 3-4 fresh lavender sprigs)
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6 large egg yolks
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½ cup (100g) granulated sugar, plus 2-3 tablespoons for sprinkling on top
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¼ teaspoon salt
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1 teaspoon vanilla extract (optional, but enhances flavor)
Equipment:
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Small saucepan
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Whisk
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Fine-mesh sieve
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6 (4-6 ounce) ramekins or custard cups
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Large roasting pan (or baking dish with high sides)
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Kettle or pot for boiling water
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Kitchen torch (for caramelizing sugar) OR oven broiler
Instructions:
1. Infuse the Cream: * In a small saucepan, combine the heavy cream (and milk if using) and the lavender buds. * Heat over medium-low heat, stirring occasionally, until the mixture just barely reaches a simmer (you'll see small bubbles forming around the edges, and steam rising). Do not bring it to a rolling boil. * Remove the saucepan from the heat, cover, and let the lavender steep in the hot cream for 15-30 minutes. The longer it steeps, the stronger the lavender flavor will be. Taste a tiny bit after 15 minutes to gauge the strength; you want a subtle, not overwhelming, floral note.
2. Prepare the Egg Yolk Mixture: * While the cream is steeping, preheat your oven to 325°F (160°C). * In a medium bowl, whisk together the egg yolks, ½ cup granulated sugar, and salt until the mixture is pale yellow and smooth. If using, whisk in the vanilla extract.
3. Temper the Eggs and Combine: * Once the cream has steeped, strain it through a fine-mesh sieve into a clean bowl or directly into the egg yolk mixture, discarding the lavender buds. This ensures a smooth custard. * Tempering: Slowly pour about ¼ cup of the hot, strained cream into the egg yolk mixture while vigorously whisking. This warms the eggs gradually and prevents them from scrambling. * Gradually whisk in the remaining hot cream into the egg yolk mixture until everything is thoroughly combined and smooth. Skim off any foam that forms on the surface of the custard mixture – this helps ensure a perfectly smooth top.
4. Prepare for Baking (Water Bath - Bain-Marie): * Place your ramekins in a large roasting pan. * Carefully pour the custard mixture evenly into each ramekin, filling them about ¾ full. * Bring a kettle or pot of water to a boil. Carefully pour the hot water into the roasting pan, ensuring it reaches halfway up the sides of the ramekins. Be very careful not to splash any water into the custard mixtures.
5. Bake the Custards: * Carefully transfer the roasting pan with the ramekins to the preheated oven. * Bake for 35-50 minutes. The baking time can vary depending on your oven and ramekin size. The custards are done when the edges are set, but the centers still have a slight jiggle (they should not be liquid). An instant-read thermometer inserted into the center should read between 170-175°F (77-79°C). * Once baked, carefully remove the roasting pan from the oven. Let the ramekins cool in the water bath for about 15-20 minutes, then carefully remove them and transfer to a wire rack to cool completely to room temperature.
6. Chill: * Once cooled, cover each ramekin loosely with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, until thoroughly chilled and firm. This chilling time is crucial for the custard to set properly.
7. Caramelize the Sugar (Just Before Serving): * Remove the chilled crème brûlées from the refrigerator. * Sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each custard. Don't use too much, or it will be too thick. * Using a kitchen torch: Hold the torch flame 4-5 inches above the sugar, moving it in a circular motion until the sugar melts, bubbles, and turns a rich amber color. Be careful not to burn it. * Using a broiler: If you don't have a torch, place the ramekins on a baking sheet and put them under a hot broiler. Watch them constantly – this happens very quickly! Broil for 1-3 minutes until the sugar melts and caramelizes. Remove immediately. * Let the caramelized sugar cool and harden for a few minutes (it will become brittle).
8. Serve: * Serve immediately, cracking the crisp sugar topping with a spoon. You can garnish with a few fresh lavender buds or a small sprig of fresh lavender, if desired.
Enjoy this elegant and aromatic dessert!
Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com