Crème Brulée Recipe
Traditional custard with vanilla and a crisp lavender sugar shell.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard Base
Lavender Sugar Topping
Method
Preparing the Custard
- 1
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- 2
Infuse with Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the cream, adding the empty pod as well. Let it steep for about 15 minutes.
- 3
Whisk Egg Yolks
In a bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and thick.
- 4
Combine Mixtures
Gradually pour the warm cream into the egg mixture while continuously whisking to temper the eggs. Remove the vanilla pod.
- 5
Strain Custard
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids.
- 6
Preparing the Lavender Sugar
- 7
Make Lavender Sugar
In a food processor, pulse together the granulated sugar and dried lavender until well combined and fragrant.
Finishing Touches
- 8
Chill Custards
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
- 9
Caramelize Sugar
Sprinkle a thin layer of lavender sugar over the chilled custards. Use a kitchen torch to caramelize the sugar until it forms a crispy shell. Allow to cool for a minute before serving.
