Honey Lavender Brûlée Recipe

Infuse the Cream

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

Prepare the Custard

In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick. Gradually strain the infused cream into the egg mixture, whisking continuously to prevent curdling. Add vanilla extract and mix well.

Bake the Brûlée

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

Cool and Chill

Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Prepare Berry Caramel

In a saucepan, combine fresh berries, water, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens, about 10-15 minutes. Strain to remove seeds and let cool.

Serve

When ready to serve, sprinkle a thin layer of granulated sugar on top of each chilled custard. Use a kitchen torch to brûlée the sugar until caramelized. Drizzle with berry caramel before serving.