Lavender Crème Brûlée Recipe

Instructions

1. 1

   Infuse the Cream

   In a saucepan, combine the heavy cream and lavender buds. Heat over medium heat until it just starts to simmer. Remove from heat and let it steep for about 15 minutes.

2. 2

   Prepare the Egg Mixture

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture lightens in color. Stir in the vanilla extract.

3. 3

   Combine and Strain

   After steeping, strain the lavender-infused cream through a fine mesh sieve into the egg mixture. Whisk until well combined.

4. 4

   Bake the Custards

   Preheat your oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the center is set but still slightly jiggly.

5. 5

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

6. 6

   Caramelize the Sugar

   Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Alternatively, place under a broiler for a few minutes, watching closely to avoid burning.

7. 7

   Serve

   Allow the crème brûlée to sit for a minute after caramelizing, then serve immediately.