Lavender Crème Brûlée

Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think!
Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think!Lavender  Crème Brûlée. We were invited to our French neighbour's for dinner and Madame served an exquisite  crème brûlée that was flavoured with lavender. They had been staying with friends in Provence recently and visiting the lavender fields and perfume factories in Grasse. Inspired, she had returned with lavender oil and lots of dried lavender. I have to say that before I tried this I was quite sceptical, thinking that the flavour would be overpowering and too perfumed. I was so wrong! She explained to me that she heated the cream with lavender in it and then left it to infuse before making the Lavender Crème Brûlée.  I had to try this as  Crème Brûlée is a firm favourite. Interestingly, according to my Julia Child book, the dish is not French at all but Creole in origin but I've always thought of it as French.  I've been making it for a long time based on an old recipe from a Good Housekeeping book, which is foolproof. What I love about this dish is that it is easy to make and can be made in advance so it's great for entertaining....if it lasts that long!    Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think! My neighbour used dried lavender but I still had a few flowers on the lavender in the garden so I used 3 large washed flower heads. Slowly heat the cream to just below boiling point then turn off the heat. Let the lavender infuse for 30 minutes and then pass the cream through a sieve and back into the saucepan. Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think! In a large bowl whisk the egg yolks and sugar together, reheat the cream a little and whisk into the eggs a little at a time. Divide the mixture between 6 ramekins and place in a roasting tin with enough hot water to come halfway up the sides. Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think! Bake for an hour at 150 C then let them cool and refrigerate, ideally overnight. When you want to serve them sprinkle over brown sugar and use a blow torch to quickly caramelise the sugar. Return it to the fridge for a few minutes in case any of the custard is warm. It will form a crisp layer and be ready to eat. Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think! These are so delicious! Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think!   Once you tap into the crisp caramel and into the creamy custard you will be hooked! Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think! You will just have to go back for another! Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think! What other versions of  crème brûlée have you tasted?  
Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think!
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 Lavender Crème Brûlée

Lavender Crème Brûlée. A crisp, caramelised sugar topping a lavender infused cream baked custard. This dessert is easier than you think!
Servings 6
Author Amanda

Ingredients

  • 3 large lavender flowers washed
  • 600 ml double cream 30% fat
  • 4 egg yolks
  • 50 g caster sugar
  • 50 g brown sugar

Instructions

  1. Put the cream in a saucepan with the flower heads and gently heat until hot but not boiling. Turn off the heat and leave for 30 minutes.

  2. Remove the flowers and reheat the cream.

  3. In a large bowl whisk together the caster sugar and egg yolks then slowly whisk in the cream.

  4. Divide the mixture between 6 ramekins and place in a roasting tin with enough hot water to come halfway up the sides and bake at 150 C for an hour when the custard should be set.. 

  5. Remove the ramekins from the water then allow to cool then refrigerate until set, ideally overnight.

  6. Sprinkle on the brown sugar in an even layer and use a blow torch to caramelize the top. Alternatively place under a hot grill quickly. Return to the fridge until cold. 

                                                                             

10 thoughts on “Lavender Crème Brûlée

  1. We love creme brules and these ones sound lovely with the lavender as well. I’ve never tried any recipes with lavender but I imagine it gives a lovely subtle flavour.

    1. Thanks Corina! It was difficult to decide how much to use as I didn’t want a strong taste. I think the secret is to start with less and try the cream as you go.

  2. I have lavender in the garden and, like you I have been skeptical to use it in dishes. The flower is so sweet smelling, I imagine the dish would come out too floral! Good to know! I’ll have to give it a try!

    1. I have to say that I’m not mad on lavender essential oils as it’s so floral as you say Beth.In this dish it’s difficult to smell it but the taste is there and it’s subtle but delicious!

  3. These creme brulees look delicious Amanda, it’s true that you need to find the right amount of lavender or it can quickly become overpowering. I’ll try your recipe and just follow your instructions to the dot 🙂

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