This Lavender Creme Brulee is a light and creamy dessert with a hint of floral flavor. It’s easy to make and perfect when you want something special without the hassle.
I used to avoid making crème brûlée because most recipes yield four servings. This left me with too much dessert! Now, I make this lavender creme brulee for two—it’s the perfect treat. The lavender makes it feel like a spa treat—so calming and delicious!
Table of Contents
Origins of Creme Brulee
Crème brûlée is a rich dessert made of smooth custard topped with a crisp layer of caramelized sugar. The name translates to “burnt cream,” referring to the caramelization of sugar on top. Additionally, it’s loved for its contrast of creamy custard and crunchy topping, it’s a favorite for many dessert lovers.
While its origins are debated, the first known recipe appeared in a French cookbook from 1691. Similar versions, such as England’s Trinity Cream and Spain’s Crema Catalana, also feature a caramelized sugar top. Despite this, the French version remains the most well-known worldwide.
Why I Love This Lavender Creme Brûlée
- The floral lavender adds a surprising twist to the traditional vanilla custard.
- It’s a fancy dessert that looks special but is really easy to make.
- The creamy custard is perfectly smooth and velvety.
Recipe Ingredients
Lavender Extract – Brings a subtle floral sweetness with herbaceous notes.
Vanilla Bean Caviar – Scrape out the caviar for a rich, authentic vanilla taste.
Heavy Cream – The key to a luxurious, smooth custard. Use full-fat cream to achieve a velvety texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Lavender Alternative – You can use dried culinary lavender instead of lavender extract to infuse a mild floral flavor. Steep 1-2 teaspoons of dried lavender in the cream as it heats, then strain it before mixing with the eggs.
Garnish Ideas – Fresh lavender sprigs or edible flowers add a beautiful touch. Berries like raspberries provide a refreshing contrast, while herbs such as mint or thyme bring a subtle, fresh note.
How to Make Lavender Creme Brulee
Step #1: Preheat an oven to 300 degrees Fahrenheit (150 degrees Celsius).
Step #2: Place the egg yolks and sugar in the bowl of a mixer and beat until combined (about 2-3 minutes).
Step #3: Heat the cream, vanilla bean caviar, and lavender extract in a saucepan over medium heat for 5 minutes to infuse the flavors.
Step #4: With the mixer running on low, temper the eggs by very slowly drizzling a tablespoon of the cream mixture into the egg mixture. Continue slowly adding the remaining cream mixture.
Step #5: Place two crème brûlée dishes in a deep, rimmed baking dish. Divide the custard base between the two dishes.
Step #6: Place the rimmed baking dish in the oven, then carefully pour hot water from a kettle into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the water bath for 35-45 minutes, or until the custard is set (it should wiggle but not slosh).
Step #7: Carefully remove the baking dish from the oven. Transfer the crème brûlée dishes to a wire rack to cool to room temperature. Refrigerate until chilled, about 2 hours.
Step #8: Sprinkle baking sugar onto the tops of the custard, turning and tapping the dish to shake out any excess sugar. Ignite a culinary torch and brûlée the sugar until caramelized.
Expert Tips
Strain the Mixture – After combining the cream and eggs, pass the custard through a fine mesh sieve to remove any unwanted bits, giving the dessert a smoother texture.
Temper the Eggs Slowly – Gradually add the cream mixture to the eggs to prevent curdling and to achieve a smooth custard.
FAQs
If you don’t have a culinary or kitchen torch, the broiler works as a great alternative. After chilling the custard, sprinkle sugar on top, place the ramekins under the broiler, and keep a close watch as the sugar caramelizes. Rotate the ramekins for even results and to prevent burning.
Heavy cream or whipping cream with high-fat content is best for a rich, creamy texture in crème brûlée.
Storage Information
To store leftover Lavender Creme Brulee, cover each dish tightly with plastic wrap and place it in the refrigerator, where it can last for up to 3 days. Be sure to refrigerate the dessert once it has cooled to room temperature to maintain its texture and freshness.
Avoid freezing, as it can alter the creamy texture of the custard. When reheating, caramelize the sugar just before serving to keep the sugar top crispy and prevent it from absorbing moisture while in the fridge.
More Dessert Recipes You’ll Love
Lavender Creme Brulee Recipe
Ingredients
- 3 large egg yolks
- 1 cup heavy cream
- Caviar from half of one vanilla bean
- 1/4 cup baking sugar + more for caramelizing
- 1/4 tsp lavender extract
Instructions
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Place the egg yolks and sugar in the bowl of a mixer and beat until combined (about 2-3 minutes).
- Heat the cream, vanilla bean caviar, and lavender extract in a saucepan over medium heat for 5 minutes to infuse the flavors.
- With the mixer running on low, temper the eggs by very slowly drizzling a tablespoon of the cream mixture into the egg mixture. Continue slowly adding the remaining cream mixture.
- Place two crème brûlée dishes in a deep, rimmed baking dish. Divide the custard base between the two dishes.
- Place the rimmed baking dish in the oven, then carefully pour hot water from a kettle into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the water bath for 35-45 minutes, or until the custard is set (it should wiggle but not slosh).
- Carefully remove the baking dish from the oven. Transfer the crème brûlée dishes to a wire rack to cool to room temperature. Refrigerate until chilled, about 2 hours.
- Sprinkle baking sugar onto the tops of the custard, turning and tapping the dish to shake out any excess sugar. Ignite a culinary torch and brûlée the sugar until caramelized.
NOTES
Nutrition
Thank you for this incredible recipe! Creme brûlée is one of my all-time favorites, and lavender is right up there too. Combining the two is such a brilliant idea! I’ve made this recipe three times already, and I just can’t get enough of it!
I also love the scent of lavender. It gives out a soothing feeling. And this creme brulee is so lovely. Lavender is really a wonderful addition in this dish.
It makes me feel like I’m pampering myself!
Wow! This looks absolutely divine. I’d love to try using lavender in more recipes- such a unique flavor. And creme brulee is such a classic 🙂 Looks wonderful!
Thank you, Sarah!!