If you’re in the mood for a dessert that’s both classic and a little bit magical, this Lavender Honey Creme Brûlée Recipe is an absolute must-try. It’s creamy, perfectly set, and with just a touch of floral lavender and luscious honey, it takes the traditional crème brûlée into a whole new realm of flavor. Trust me, I’ve made this a few times for friends and family, and every single time it’s been met with wide eyes and “wow”s. Stick with me here, and I’ll walk you through how to nail it perfectly in your kitchen.
Why You’ll Love This Recipe
- Elegant Flavor Twist: The honey and lavender combine to give a subtle floral sweetness that’s both unique and comforting.
- Smooth & Silky Texture: Double straining the custard ensures it’s perfectly smooth and creamy every time.
- Impressive Yet Simple: It sounds fancy, but the steps are straightforward enough to make on a weeknight or for special occasions alike.
- Crowd-Pleaser: My family goes crazy for this one at dinner parties – it’s a guaranteed hit!
Ingredients You’ll Need
All the ingredients here work harmoniously to create that irresistible lavender honey vibe, while creating a classic crème brûlée texture. Don’t skip on the culinary grade lavender—it’s the magic behind the flavor. And as with any custard, using fresh heavy cream and quality vanilla makes a noticeable difference.
- Heavy cream: The base of your custard; full-fat cream will give you that rich, velvety mouthfeel.
- Honey: I use a delicate floral honey to complement the lavender without overpowering it.
- Vanilla bean: Scrape those seeds for maximum flavor—vanilla paste or extract works too, but fresh beans are special.
- Culinary grade lavender: Make sure it’s edible and fresh, not potpourri grade!
- Salt: Just a pinch, but it really brings out the sweetness and rounds out the flavor.
- Egg yolks: The thickening agent—a good number of yolks means creamy, firm custard.
- Brown sugar: For that iconic brûlée crunchy caramelized topping.
- Powdered sugar and vanilla extract (for whipped cream): These make the whipped cream just sweet and aromatic enough.
Variations
I love how versatile this Lavender Honey Creme Brûlée Recipe is—you can keep it super traditional or tweak it depending on your mood or occasion. Personally, I often make a smaller batch with a hint of lemon zest when spring hits, but the honey-lavender combo is always my favorite.
- Lavender sugar topping: Try infusing your brown sugar topping with a little ground lavender for an extra floral pop—I discovered this trick last year and it’s become a fun twist in my kitchen.
- Dairy-free: Use coconut cream instead of heavy cream for a dairy-free version, but the texture will be slightly different.
- Honey substitute: If you’re not into honey, maple syrup makes a nice alternative that pairs beautifully with lavender.
How to Make Lavender Honey Creme Brûlée Recipe
Step 1: Infuse the Cream with Lavender and Honey
Start by combining the heavy cream, honey, scraped vanilla seeds and pod, culinary lavender, and a pinch of salt in a saucepan. Slowly bring it to a gentle simmer—don’t let it boil! Then turn off the heat, cover it, and let those flavors steep for about 30 minutes. I love taking this slow because the lavender deeply infuses without becoming overpowering. Pro tip: cover it tightly to keep the cream from developing a skin.
Step 2: Prep Your Oven and Whisk the Yolks
Preheat your oven to 300°F (150°C). Meanwhile, whisk your egg yolks until they’re smooth and slightly pale. You want them ready to gently combine with the infused cream.
Step 3: Strain, Combine, and Strain Again
Pour the infused cream through a fine mesh strainer into a large measuring cup to catch out the lavender buds and vanilla pod. Slowly stream this warm cream into the egg yolks, whisking constantly to avoid scrambling the eggs. Then for a silky smooth texture, strain your mixture a second time into a clean pitcher. This extra step is what I learned makes all the difference between good and amazing custard.
Step 4: Bake Your Custard Baths
Divide the custard evenly into 4-ounce ramekins and place them snugly into a roasting pan. Carefully pour hot water into the pan, filling it halfway up the sides of your ramekins. This gentle water bath ensures even cooking and prevents cracking. Bake 25-30 minutes for shallower ramekins or 45-50 minutes if deeper, until the custard is mostly set but still just a little wobbly in the center. I always watch carefully to avoid overbaking, which ruins that creamy texture.
Step 5: Chill Overnight
Let them cool to room temp, then refrigerate uncovered overnight. This resting time helps the custard firm up beautifully and develop those classic rich flavors.
Step 6: Broil the Sugar & Serve with Whipped Cream
When you’re ready to serve, sprinkle about a teaspoon of brown sugar on top of each custard. Place them on a flat cookie sheet and broil on the highest rack for 10-15 seconds until the sugar melts, bubbles, and caramelizes to a shiny, crackly top. Let cool briefly—you don’t want to burn your tongue! Finish each with a dollop of homemade whipped cream (just whip heavy cream with powdered sugar and vanilla) and a sprinkle of dried lavender blossoms for that picture-perfect finish.
Pro Tips for Making Lavender Honey Creme Brûlée Recipe
- Use Culinary Grade Lavender: I once used cheaper lavender and ended up with a soapy aftertaste—definitely stick to edible, food-grade dried lavender for the best flavor.
- Don’t Skip the Double Strain: It might feel like extra work, but straining twice makes your custard ultra-smooth and silky—it’s worth the effort.
- Water Bath Caution: Pour water slowly and avoid splashing into the ramekins to keep your custard from getting watery or failing to set.
- Watch Your Broil Timing: Sugar can burn in seconds under the broiler—I stay close and watch like a hawk to get that perfect caramelization.
How to Serve Lavender Honey Creme Brûlée Recipe
Garnishes
I always finish with a generous dollop of homemade whipped cream sweetened with a touch of powdered sugar and vanilla. Then, sprinkling a few dried lavender blossoms on top adds not just a pop of color but that delicate aroma that sets the mood. Plus, a final drizzle of honey over the whipped cream is heavenly if you’re feeling indulgent.
Side Dishes
This dessert shines on its own, but I like pairing it with a fresh berry salad—something tart like raspberries balances the sweet cream beautifully. Or try it with a light glass of dessert wine or chamomile tea to complement those floral notes.
Creative Ways to Present
For special occasions, I sometimes serve each ramekin nestled in a little bed of edible flowers or on vintage dessert plates with sprigs of fresh lavender next to them. It turns an already elegant dessert into a showstopper that guests can’t stop admiring before digging in.
Make Ahead and Storage
Storing Leftovers
Crème brûlée is fantastic make-ahead, and leftovers store beautifully uncovered in the fridge for up to 3 days. I like to wait to caramelize the top until right before serving to keep that satisfying crack.
Freezing
Freezing this recipe? I’ve tried it a couple times. The texture suffers a bit after thawing—the custard can become grainy—so I recommend enjoying it fresh or refrigerated instead.
Reheating
If you need to serve chilled crème brûlée a little warmer, let it sit at room temperature for 15 minutes and give the caramelized top a quick broil. Just be careful not to heat for too long or it can disturb the custard’s texture.
FAQs
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Can I make Lavender Honey Creme Brûlée Recipe without a vanilla bean?
Absolutely! If you don’t have vanilla beans on hand, you can substitute with 1 teaspoon of vanilla extract or vanilla paste. The flavor won’t be as intense or fresh as the bean seeds, but your crème brûlée will still be delicious.
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What kind of lavender should I use for this recipe?
Use culinary grade dried lavender, which is safe for edible use and has the best flavor. Avoid using lavender intended for fragrances or potpourri, as it can taste bitter or soapy.
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How do I know when the custard is done baking?
The custard is done when the edges are set but the center still jiggles slightly when you gently shake the ramekin. It will firm up more as it cools, so avoid overbaking to keep it creamy.
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Can I caramelize the sugar topping without a broiler?
If you don’t have a broiler or kitchen torch, you can carefully use a culinary blowtorch for more control. Alternatives like using a hot pan are tricky and often don’t give that perfect caramelized top.
Final Thoughts
For me, this Lavender Honey Creme Brûlée Recipe is like the best of both worlds: the comforting creaminess of a classic dessert with a fresh floral twist that feels so special and elegant. It’s become my go-to when I want to impress, but also the one recipe I find myself craving on quiet weekends. I truly think you’ll enjoy making it as much as eating it—so give it a go, and I bet you’ll be hearing “can you make this again?” from your family or dinner guests in no time!
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Lavender Honey Creme Brûlée Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes plus overnight refrigeration
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Honey Lavender Crème Brûlée is a delicate and elegant twist on the classic French dessert. Infused with culinary-grade lavender and sweetened with honey, this creamy custard topped with caramelized brown sugar offers a floral and rich flavor perfect for spring entertaining or any special occasion. The homemade whipped cream with vanilla adds a luscious finish, making it a comforting yet sophisticated dessert that impresses with every bite.
Ingredients
Custard
- 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
Topping
- 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
- Steeping the Cream: In a saucepan, combine the heavy cream, honey, vanilla bean seeds and pod, culinary lavender, and a pinch of salt. Bring this mixture to a gentle simmer, then turn off the heat. Cover the pan and let it steep for 30 minutes to allow the flavors to infuse deeply.
- Preheat Oven: Set your oven to 300°F (150°C) to prepare for baking the custards in a water bath.
- Prepare Egg Mixture: While the cream steeps, whisk the egg yolks in a bowl until smooth and slightly thickened.
- Strain Infused Cream: Strain the cream mixture through a fine mesh sieve into a 4-cup Pyrex pitcher to remove lavender and vanilla pod pieces, ensuring a smooth custard base.
- Combine Egg Yolks and Cream: Gradually pour the strained cream into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
- Second Strain for Smoothness: To achieve a silky texture, strain the combined mixture once more through a fine mesh sieve into a clean Pyrex pitcher.
- Prepare Ramekins: Pour the custard mixture evenly into 4 oz ramekins and place them in a roasting pan.
- Set Up Water Bath: Carefully pour hot water into the roasting pan, filling it halfway up the sides of the ramekins, making sure not to splash water into the custards to avoid ruining their set.
- Bake Custards: Bake in the preheated oven for 25-30 minutes if your ramekins are shallow (1 inch deep) or 45-50 minutes if deeper (2 inches deep), until the custards are mostly set with a slight jiggle in the center.
- Cool and Refrigerate: Remove the ramekins from the water bath and let cool on a wire rack. Then refrigerate uncovered overnight to allow the custard to firm up completely.
- Caramelize Sugar Topping: Sprinkle 1 teaspoon of brown sugar evenly on top of each chilled custard. Position an oven rack at the highest level, set the oven to broil, and place the custards on a flat baking sheet. Broil for 10-15 seconds or until the sugar melts and forms a golden, caramelized crust.
- Make Whipped Cream: In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form, creating a light and fluffy cream topping.
- Garnish and Serve: Allow the caramelized crust to cool slightly, then top each crème brûlée with a dollop of homemade whipped cream and garnish with a few dried lavender blossoms for an elegant finish.
Notes
- This Honey Lavender Crème Brûlée is an exceptional dessert for springtime gatherings, combining comforting creaminess with a fresh floral note.
- Steeping the lavender properly is key to infusing delicate flavor without overpowering the custard.
- Be cautious during the water bath setup to avoid splashing water into the ramekins which would prevent proper setting.
- Using two strainings ensures the smoothest, most luxurious texture in your custards.
- The broiling step caramelizes the sugar quickly and should be closely monitored to prevent burning.
Nutrition
- Serving Size: 1 ramekin (about 4 oz)
- 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
