Description
A classic French dessert with a twist of lavender flavor.
Ingredients
Scale
- 2 cups heavy cream
- 1 tablespoon dried lavender buds
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and lavender over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
- Strain the cream to remove the lavender buds.
- In a bowl, whisk together the egg yolks and sugar until pale and creamy.
- Gradually add the strained cream and vanilla to the egg mixture, whisking constantly.
- Pour the mixture into ramekins and place them in a baking dish.
- Fill the baking dish with hot water halfway up the sides of the ramekins.
- Bake for about 30-35 minutes or until the edges are set but the centers are slightly jiggly.
- Remove from the oven and let cool. Refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of sugar on top and caramelize with a kitchen torch or under a broiler until golden brown.
Notes
- Use culinary-grade lavender for the best flavor.
- Keep an eye on the sugar while caramelizing to prevent burning.
- Allow the dessert to chill completely for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 400
- Sugar: 30g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg
Keywords: Lavender Creme Brûlée, French dessert, lavender dessert