Lavender Crème Brulee Recipe
Rich lavender infused custard embedded with blueberries and topped with a layer of hardened caramelized raw sugar.
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Ingredients
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Custard Base
Toppings
Method
Prepare the Custard
Infuse the Cream
In a saucepan over medium heat, combine the heavy cream and lavender buds. Heat until just below boiling, stirring occasionally. Remove from heat and let steep for about 15 minutes.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until well combined and slightly pale.
Combine Mixtures
Strain the infused cream through a fine mesh sieve into the egg yolk mixture, discarding the lavender buds. Whisk until smooth and fully incorporated.
Prepare Ramekins
Preheat your oven to 325°F (160°C). Place 4 ramekins in a baking dish. Divide the fresh blueberries evenly among the ramekins, adding them to the bottom.
Fill Ramekins
Pour the lavender custard mixture over the blueberries in each ramekin, filling them to about 3/4 full.
Bake in Water Bath
Carefully add hot water to the baking dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes or until the custards are set but still slightly jiggly in the center.
Cool the Custards
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
Caramelize the Sugar
Prepare for Caramelization
Once the custards are chilled, sprinkle about 1 tablespoon of raw sugar evenly over the top of each custard.
Caramelize the Sugar
Using a kitchen torch, carefully caramelize the sugar until it forms a golden brown crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, keeping a close eye to avoid burning.
Serve
Allow the caramelized crust to cool for a minute before serving. Enjoy your luxurious lavender crème brûlée!