More Great Recipes: Misc. Dessert

Lavender Creme Brulee

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Member since 2014
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Serves Yield: 6 Servings | Prep Time Total Time: 105 minutes | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1 1/2 cups heavy cream
1/2 cup half and half (light cream)
1 tablespoon dried culinary lavender
8 egg yolks
1/3 cup plus 1/4 cup granulated sugar, divided
1/2 teaspoon vanilla extract


Preheat the oven to 300F.

Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.

In a medium saucepan set over medium heat, bring the heavy cream, half and half, and dried lavender just to a boil.

then remove it from the heat.

Allow it to cool to room temperature on the countertop for 45 minutes.

Pour the lavender-infused cream through a fine-mesh sieve into a clean bowl and set it aside for a moment.

Rinse the sieve for later use and discard the used lavender.

Whisk the egg yolks in a large bowl until they turn frothy and bright yellow.

Slowly whisk 1/3 cup sugar, the lavender cream, and vanilla extract into the beaten eggs.

Beat the mixture for 90 seconds.Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup.

Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.

Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.

Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch.

Serve immediately.

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