Description
This Honey Lavender Crème Brûlée recipe offers a luxurious twist on the classic French dessert, infusing delicate floral notes of culinary-grade lavender with rich honey-sweetened cream and vanilla. The custard is gently steamed in a water bath for a smooth, creamy texture, then topped with a perfectly caramelized sugar crust and a dollop of homemade whipped cream garnished with dried lavender blossoms. Ideal for elegant spring entertaining or anytime you want a comforting yet sophisticated dessert.
Ingredients
Scale
Custard Base
- 3 cups (700ml) heavy cream
- 2 ½ tbsp (37 ml) honey
- 1 vanilla bean, scraped of its seeds
- 1 tbsp (15 ml) culinary grade lavender
- pinch of salt
- 6 egg yolks
Finishing
- 8 tsp (40 ml) brown sugar for the tops
Homemade Whipped Cream
- 1 cup heavy cream
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Steep the Cream Mixture: In a saucepan, combine heavy cream, honey, vanilla bean seeds and pod, culinary lavender, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat. Once simmering, turn off the heat, cover the saucepan, and let it steep for 30 minutes to infuse the flavors deeply.
- Preheat the Oven: Set your oven to 300°F (150°C) to prepare for baking the custards in a water bath, ensuring gentle and even cooking.
- Prepare Egg Yolks: While the cream steeps, whisk the 6 egg yolks in a clean bowl until smooth and slightly thickened, preparing them to combine with the infused cream.
- Strain and Combine Mixtures: Strain the steeped cream through a fine sieve into a 4-cup Pyrex pitcher to remove lavender and vanilla pod pieces. Slowly pour the strained warm cream mixture into the whisked egg yolks while continuously whisking to incorporate without cooking the eggs prematurely.
- Second Strain for Smoothness: For an ultra-smooth custard texture, strain the combined custard mixture a second time through a fine mesh into a clean 4-cup Pyrex pitcher.
- Fill Ramekins: Pour the custard mixture evenly into 4-ounce ramekins. Arrange the ramekins in a roasting pan, evenly spaced.
- Prepare Water Bath: Carefully pour hot water from a kettle into the roasting pan, filling it until halfway up the sides of the ramekins. Take care to avoid splashing any water into the custard, as this can prevent proper setting.
- Bake the Custards: Bake in the preheated oven for 25-30 minutes if using shallow (1-inch deep) ramekins or for 45-50 minutes for deeper (2-inch) ramekins. Custards are done when set but still gently jiggle in the center, indicating they are creamy and not overcooked.
- Cool and Refrigerate: Remove ramekins from the water bath, let them cool to room temperature, then refrigerate uncovered overnight to fully set the custard and develop flavor.
- Caramelize the Sugar Topping: When ready to serve, sprinkle 1 teaspoon of brown sugar evenly over each custard. Move an oven rack to the highest position and set your oven to broil. Place the custards on a flat baking sheet and broil for 10-15 seconds or until the sugar melts, bubbles, and caramelizes to form a crisp, golden crust.
- Prepare Whipped Cream: In a mixing bowl, combine 1 cup heavy cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract. Using an electric mixer, whip until soft peaks form.
- Serve: Allow the crème brûlées to cool slightly after broiling. Top each with a dollop of the homemade whipped cream and a sprinkling of dried lavender blossoms for a beautiful and fragrant garnish. Serve immediately to enjoy the contrasting textures of creamy custard and brittle caramelized sugar.
Notes
- This honey lavender crème brûlée is a perfect spring dessert, bringing floral sophistication to a beloved classic.
- Use culinary grade lavender to ensure a safe and flavorful infusion without bitterness.
- The double straining step ensures the smoothest, most delicate custard texture.
- Be cautious when adding the water bath to avoid splashing, which can cause the custard to not set properly.
- Broil the sugar topping carefully and watch closely to prevent burning.
- For best results, prepare the custards a day ahead to allow full flavor development and proper chilling.
Nutrition
- Serving Size: 1 ramekin
- Calories: 209
- Sugar: 9g
- Sodium: 34mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 185mg
