Love Spell Crème Brûlée Recipe

Warm and infuse cream

Preheat the oven to 325°F (160°C). In a medium saucepan, combine heavy cream, whole milk, dried lavender buds, cinnamon stick, dried rose petals, dried hibiscus petals and the vanilla bean (split with seeds scraped in) or 1 tsp vanilla extract. Warm the mixture over medium heat just until it begins to steam and small bubbles form around the edge (do not boil). Remove from heat, cover, and let steep for 20–30 minutes to extract floral and spice flavors.

Prepare egg yolks

While the cream steeps, whisk the egg yolks with 1 tablespoon granulated sugar and the fine sea salt in a medium bowl until the mixture is pale and slightly thickened.

Strain and reheat

After steeping, strain the infused cream through a fine-mesh sieve into a clean saucepan or bowl to remove solids (reserve the used solids for compost or discard). Rewarm the strained cream gently until it is hot but not boiling. Remove and discard the cinnamon stick.

Temper eggs

Slowly pour about 1/3 cup of the hot infused cream into the egg yolk mixture while whisking constantly to temper the yolks. Continue adding the cream in a thin stream, whisking, until fully incorporated. Pour the tempered custard back into the remaining warm cream and stir to combine.

Place the hulled and halved strawberries in a bowl. Add 1 tablespoon sugar, 1 teaspoon lemon juice, 1 teaspoon rosewater (if using) and 1 teaspoon dried hibiscus petals. Gently toss to combine. Let macerate at room temperature for at least 20–30 minutes, stirring once or twice, until the berries release some juice and take on a slightly floral color. Reserve both berries and their syrup for plating.

Arrange six 6-ounce (180 ml) ramekins in a large roasting pan. Pour the warm custard mixture through the sieve again if needed and divide it evenly among the ramekins (about 3/4 cup per ramekin). Place the roasting pan on the oven rack and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins (bain-marie). Cover the top of the pan loosely with aluminum foil to reduce surface cracking.

Bake at 325°F (160°C) for 35–45 minutes, or until the custards are mostly set but still slightly wobbly in the center. Remove ramekins from the water bath and let cool on a wire rack for 30 minutes. Then refrigerate uncovered for at least 4 hours or up to overnight to fully set and chill.

When ready to serve, spoon a small amount (about 1–2 teaspoons) of the preserved strawberry syrup and a couple of berries onto the top center of each chilled custard to anchor the garnish (optional — some prefer to brûlée first to keep sugar dry). Pat the custard surface dry with a paper towel if needed.

Evenly sprinkle 1 heaping teaspoon granulated sugar across the surface of each custard, gently tapping to level. If you like a hint of cinnamon, blend the 1/4 tsp ground cinnamon into the brûlée sugar before sprinkling.

Using a kitchen torch, melt and caramelize the sugar in an even, sweeping motion until the sugar bubbles and forms an amber, glass-like crust (about 1–2 minutes). Let the caramel harden for 1–2 minutes. If you do not have a torch, place the ramekins under a very hot broiler set close to the element for 2–4 minutes, watching carefully to avoid burning.

Top each brûlée with 2–3 preserved strawberry halves and a smear of their syrup if desired. Garnish with a few edible rose petals or a small lavender sprig. Serve immediately so the caramel remains crisp while custard is cold and silky.