Lavender Honey Crème Brûlée Recipe

If you’re on the hunt for a dessert that’s elegant yet surprisingly simple, I have to share this Lavender Honey Crème Brûlée Recipe with you. I absolutely love how the floral notes of lavender pair with the sweetness of honey for a twist on the classic crème brûlée that feels both sophisticated and comforting. When I first tried making this at home, I was blown away by how the gentle lavender infusion effortlessly elevates the creamy custard, making it a guaranteed crowd-pleaser—your friends and family will go crazy for it!

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Ingredients You’ll Need

This Lavender Honey Crème Brûlée Recipe calls for simple, quality ingredients that work harmoniously. A couple of pantry staples get elevated with the addition of culinary lavender and honey, which you’ll find at well-stocked grocery stores or specialty markets. Be sure to use culinary-grade lavender and fresh honey to get the best flavor.

• Heavy cream: The full-fat cream is key to the luscious texture of the custard.
• Honey: Preferably a mild, floral honey to complement the lavender without overpowering it.
• Vanilla bean: Fresh vanilla beans infuse that warm, familiar flavor—don’t skip this step!
• Culinary-grade lavender: Look for culinary lavender buds to ensure a fragrant yet subtle taste.
• Salt: Just a pinch to balance sweetness and enhance flavors.
• Egg yolks: They give the custard richness and help it set perfectly.
• Brown sugar: For creating the classic caramelized crust on top.
• Powdered sugar, vanilla extract, and additional heavy cream: For the homemade whipped cream garnish.

Variations

One of the things I really enjoy about this Lavender Honey Crème Brûlée Recipe is how easy it is to tweak based on your mood or dietary preferences. You can play around with different flavor pairings or adjust sweetness levels—making it truly your own.

• Lavender Lemon Twist: I like to add a teaspoon of grated lemon zest during the cream infusion for a fresh, citrusy note that brightens the custard wonderfully.
• Honey Substitutes: When I’m in a pinch, maple syrup offers a deeper sweetness, although it changes the flavor slightly—you’ll still get a delicious result.
• Dairy-Free Version: Using full-fat coconut milk instead of cream works as a vegan adaptation, though the texture is a bit different—still creamy and lovely.
• For a More Intense Lavender Flavor: If you really love that floral touch, you can increase the lavender slightly, but I recommend doing so cautiously because it can become overpowering fast.

How to Make Lavender Honey Crème Brûlée Recipe

Step 1: Infuse Your Cream

In a saucepan, combine your heavy cream, honey, scraped vanilla bean seeds plus the pod, culinary lavender, and a pinch of salt. Bring this mixture almost to a simmer—stirring occasionally to help the honey dissolve—but don’t let it boil. Then, turn off the heat, cover the pot, and let it steep for about 30 minutes. This step is where the magic happens; you’re coaxing out that gentle lavender aroma and melding it with the honey and vanilla.

Step 2: Prepare Your Egg Yolks & Combine

While the cream mixture infuses, preheat your oven to 300°F (150°C). Next, whisk your egg yolks in a mixing bowl until smooth and lightly pale. Strain the infused cream through a fine mesh strainer into a pitcher, discarding the lavender and vanilla pod. Slowly pour this warm cream into the egg yolks, whisking constantly—this helps temper the eggs and prevents them from scrambling.

Step 3: The Double Strain for Silky Smoothness

Here’s a trick I learned the hard way—strain your custard mixture a second time through a cleaned fine mesh strainer back into a clean pitcher. This removes any tiny bits of cooked egg or lavender, making for an ultra-smooth, silky texture in your final crème brûlée, which is exactly what you want.

Step 4: Baking in a Water Bath

Pour your custard mixture into 4-ounce ramekins and arrange them in a roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of your ramekins. Be mindful to pour slowly and just along the edges to avoid splashing. Bake for 25-30 minutes if your ramekins are shallow (about 1 inch deep), or 45-50 minutes if they’re deeper (around 2 inches). You’ll know they’re done when the custards are mostly set but still have a slight jiggle in the center—kind of like Jell-O gently wobbling.

Step 5: Chill and Caramelize

Once baked, remove the custards from the water bath and let them cool to room temperature. Then, refrigerate uncovered overnight—this sets the custard beautifully and develops flavor. When it’s time to serve, sprinkle each custard with a teaspoon of brown sugar. Place them on a flat sheet pan and broil on the highest oven rack for 10-15 seconds until the sugar bubbles and caramelizes into a crisp, golden crust. Watch closely; it can go from perfect to burnt in moments.

Step 6: The Finishing Touches: Whipped Cream & Garnish

Top each brûlée with a dollop of homemade whipped cream—made by whipping heavy cream with powdered sugar and vanilla extract until soft peaks form. I love finishing off with a sprinkle of dried lavender blossoms on top; it’s that gorgeous touch that takes this dessert from elegant to unforgettable.

How to Serve Lavender Honey Crème Brûlée Recipe

Garnishes

I usually keep garnishes simple to highlight the crème brûlée itself. A small dollop of lightly sweetened homemade whipped cream paired with a few dried lavender flowers scattered on top gives a beautiful, fragrant finish. Sometimes, I add a tiny drizzle of honey just before serving for an extra touch of sweetness and shine.

Side Dishes

Since this dessert is quite rich, I love pairing it with fresh berries or a light citrus salad to cleanse the palate. A crisp glass of sparkling wine or a herbal tea like chamomile complements the lavender beautifully for a relaxing finish to any meal.

Creative Ways to Present

For special occasions, I serve the brûlées inside charming mini flower-embossed ramekins or vintage tea cups to amplify the floral theme. Setting them on a mirrored tray surrounded by fresh lavender sprigs always wows guests—and makes for gorgeous photos.

Make Ahead and Storage

Storing Leftovers

Any leftover crème brûlée keeps well in the refrigerator, covered with plastic wrap or airtight lids, for up to 3 days. I’ve found that storing them before caramelizing the sugar top preserves the texture better—just wait to torch the sugar before serving.

Freezing

I’ve experimented with freezing this custard, but I prefer fresh because freezing can affect the silky texture and cause separation. If you must freeze, do so before caramelizing, wrapped tightly, and thaw overnight in the fridge. It won’t be quite the same, but still tasty in a pinch.

Reheating

This dessert is best served cold, so reheating is generally unnecessary. If you want to re-crisp the sugar crust on leftovers, you can briefly use a kitchen torch or broiler again—but do so with care to avoid melting the custard underneath.

FAQs

Final Thoughts

This Lavender Honey Crème Brûlée Recipe quickly became one of my favorite desserts to make whenever I want to impress without spending hours in the kitchen. Its delicate floral aroma, combined with the creamy honey-sweet custard and the satisfying crack of caramelized sugar, always puts a smile on everyone’s face. If you’ve been curious about trying lavender in desserts, this is the perfect place to start. I encourage you to give it a go—you’ll love how it turns out, and honestly, once you taste that first spoonful, you’ll want to make it again and again.

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