Lavender Flavored Creme Brulee

Square turquoise ramekin of creme brulee garnished with sprigs of lavender.

Print Recipe

5 from 7 votes

Classic creme brulee lightly infused with hints of lavender

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: French

Servings: 1-cup servings

Calories: 1149kcal

Author: Anecia Hero

Equipment

mini butane torch for sugar topping
Oven-safe ramekins
Large pyrex baking dish
heavy duty oven mitts

Ingredients

4 cups heavy cream
1 cup + sugar, divided in half (½ cup goes in cream; ½ cup goes into egg yolks); you'll need a little more sugar for the topping
8 large egg yolks
¾ cup Pink House Alchemy Lavender Syrup
pinch of salt

Instructions

Preheat oven to 325°F
Heat a tea kettle or fill a stockpot with water and bring to boil
Separate eggs and reserve yolks in a large mixing bowl
8 large egg yolks
Add ½ cup of sugar to egg yolks and whisk gently; set aside
In a large stockpot or saucepan on medium heat; combine heavy cream, ½ cup sugar, lavender syrup and a pinch of salt; cook 6-7 minutes; do NOT bring to a hard boil
4 cups heavy cream, 1 cup + sugar, divided in half , pinch of salt, ¾ cup Pink House Alchemy Lavender Syrup
While continuously whisking egg & sugar mixture, add the hot cream to the eggs in small increments (like ⅓ cup of hot mixture at a time). This tempers the eggs so you don't end up with scrambled eggs in your custard. Once the eggs are well-tempered, add all of them to the cream mixture and cook 1-2 minutes on medium heat; remove from heat and let sit 3 minutes
Pour mixture into oven-safe ramekins; place ramekins in a large baking pan and add hot boiling water to the baking pan until it reaches the middle of the ramekins (this is called a hot water bath)
Be Very Careful and place the baking dish and filled ramekins in the oven on the center rack; TRY NOT TO SLOSH THE WATER OR GET ANY WATER IN THE RAMEKINS!
Bake 40-45 minutes or until the center of the custard is slightly jiggly in the center
Remove hot ramekins from baking dish and let sit until they're cool enough to touch
Once cooled, sprinkle sugar over the top of each ramekin; use a culinary butane torch and lightly brown the sugar; garnish and serve - or -refrigerate until you're ready to serve them; then sprinkle and brown sugar and serve

Notes

Separate the eggs while they're cold
Do not bring the cream mixture to a hard boil
Temper the egg yolk/sugar mixture with small increments of the hot cream mixture, whisking constantly, then combine all the eggs and cream together in the saucepan and cook 2 minutes; remove from heat
Try not to slosh water into the custard! It will cook fine, but the top of the custard will be "mottled"-this won't matter after you put the caramelized sugar on top, but it's best not to get any of the water from the hot water bath in the custard

Yield:

This recipe makes four 1-cup volume ramekins. If you use a smaller ramekin, you'll get more servings.

Hot water bath:

The amount of hot water you'll need depends upon how big your baking dish is - you need enough water to cover the bottom half of the ramekins

Nutrition