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
Scale
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
