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!
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.
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.
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.
These are so delicious!
Once you tap into the crisp caramel and into the creamy custard you will be hooked!
You will just have to go back for another!
What other versions of crème brûlée have you tasted?
Lavender Crème Brûlée
Ingredients
- 3 large lavender flowers washed
- 600 ml double cream 30% fat
- 4 egg yolks
- 50 g caster sugar
- 50 g brown sugar
Instructions
- 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.
- Remove the flowers and reheat the cream.
- In a large bowl whisk together the caster sugar and egg yolks then slowly whisk in the cream.
- 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..
- Remove the ramekins from the water then allow to cool then refrigerate until set, ideally overnight.
- 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.
Hi Holly,
I would just use the flower heads of fresh lavender. There's an indication of the size in the post. If in doubt, use less as lavender can be overpowering.
When you say large lavender flowers, can i use fresh lavender and three full stalks?
Thanks Toni. I'm so pleased you enjoyed it.
Thanks Sara. I hope you enjoy!
Thanks Sharon. They're great for making in advance too.
This was really amazing! Everyone at my house loved it!
Love a classic dessert recipe and this is no exception! Looking forward to enjoying this sometime this week! Yum!
These Creme Brulee's are such a beautiful and elegant dessert. Perfect for summertime brunches.
Thanks Paula. The lavender adds an extra French twist I think!
Thanks Danielle. It's quite delicately flavoured and not overpowering at all.
creme brulee is one of my favorites. i love that you used lavender in this - such a fun idea!
I've yet to try lavender, I don't know what's taking me so long! Creme brulee alone is a magnificent dessert. I have a feeling that with lavender it goes up a notch!
Thanks Laura. I have to say that this recipe is embarrassingly easy to make too.
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!
Thanks Patty. I guess it depends on the lavender variety too. Either way I didn't want it to taste like soap! I hope you enjoy!
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 🙂
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!
I am looking forward to try this recipe, I don't have a Crème Brulee recipes and have plenty of lavender in the garden
Thanks Megala. My French neighbour inspired me and I'm thrilled it came out so well!
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.
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.
Nice idea to use lavender flowers !