Prepare to fall madly in love with creamy, decadent and mouthwatering, Lavender Creme Brulee. It is no doubt one of the easiest and most delicious desserts ever.
I feel like I haven’t made Creme Brulee in ages. Looking back at the times, when I just started cooking and exploring recipes, Creme Brulee was one of my most cooked desserts. You know why? Because it is the easiest and always comes out perfect. I became so obsessed with this decadent French dessert, that I even bought Creme Brulee set, which came in very useful.
Fast forward, several years later, I started a food blog and I felt like I must explore new recipes. Hence, my Creme Brulee set remains hardly used.
This summer, I found out that July is a time when lavender blooms at its peak. And luckily for us, one of the lavender farms was nearby, so we didn’t think twice and one beautiful Saturday we decided to squeeze the lavender picking into our schedule. I have to say, that the amount of joy me and my husband received from this fun activity was comparable to shopping for shoes (if you know what I mean:).
We were so excited to manually cut the flowers and put them into our bucket. It felt like I could stay there all day long, it was such a relaxing time. That’s why I’m pretty sure we’re gonna go lavender picking again next year.
You’re probably wondering why am I telling you all this? Well, after our fun lavender picking, we’ve got so much lavender that I can’t help but think where should I use it besides putting it in my bedding.
Since New Year’s Eve is only a few days away, I thought it would be fun to prepare dessert that is super easy, super delicious and yet extravagant. I added a little bit of my lavender into the cream and it infused this classic French dessert with pleasant floral aroma.
You can prepare Creme Brulee the day ahead or in the morning. Make sure to give it at least 2 hours to set in a refrigerator. When ready to serve, caramelise the sugar and enjoy the decadent taste of this easy dessert.
- 2 cups heavy whipping cream
- 1½ tablespoon vanilla extract
- 2 tablespoons lavender
- 3 tablespoons sugar + more for sprinkling
- 4 egg yolks
- In a medium sauce pan and on a medium heat add heavy whipping cream and heat it up just until it's hot but not boiling. Remove from heat, add vanilla and lavender and set aside. Let lavender to infuse the cream for 30 minutes.
- Preheat the oven to 300 F.
- Meanwhile in a medium mixing bowl, whisk egg yolks with a sugar.
- Strain infused cream and discard the lavender. Add half of the cream mixture into the eggs and whisk until nice and smooth. Add the remaining cream and keep whisking until you have a smooth custard.
- Strain the custard back into the sauce pan or another clean bowl.
- Place prepared ramekins in a large high-sided baking pan and divide the custard between the ramekins.
- Carefully and slowly fill the pan with hot water halfway up the ramekins.
- Place the pan in the oven and cook for 50-60 minutes until slightly wobbly in the center. Remove creme brulee from the oven, let it cool completely and refrigerate for at least 2 hours.
- When ready to serve, sprinkle each ramekin with 1-2 tablespoons of sugar and heat with a small kitchen blowtorch until sugar caramelizes.
- *If you don't have a kitchen blowtorch, you can place your ramekins with the sprinkled sugar under the broiler for 3-4 minutes until sugar caramelizes.
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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