Food stylist: Chris Caldes - Photography: Carrie Russell
If you love lavender and love crème brulee, this
Lavender Crème Brulee dessert will instantly WOW you!
I've served this wonderful crème brulee at many dinner parties.
Check out more delicious
Puddings, Creams, and Custard Recipes.
Don't forget to check out my
Grilled Pork Loin with Blackberry-Wine Sauce dinner menu and
An Evening for Valentines Dinner Menu which includes this wonderful Lavender Crème Brulee.
Lavender Creme Brulee Recipe:
Puddings and Custards,
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 60 min
1 tablespoon dried
3/4 cup granulated sugar, divided
Preheat oven to 300 degrees. Butter six (6-ounce) ramekins or custard cups and set them into a glass baking dish. If cooking custards in a metal pan,
cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the
bottom. Place custard cups in a shallow ovenproof roasting or baking pan.
In a large, heavy saucepan over medium heat, add
cream and the lavender flowers; heat just to a simmer. Remove from heat and allow lavender
flowers to infuse with the cream for 5 minutes. Strain cream mixture through a fine mesh
strainer to remove lavender flowers.
In a large bowl, whisk together the egg yolks and
1/2 cup sugar until light and creamy. Slowly add the strained cream to the egg mixture,
blending well. Divide custard mixture among the custard cups.
Definition of Water Bath or Bain-Marie (bahn
A hot water
bath or bain-marie are used to cook custards and baked eggs in the oven without
curdling or cracking, and also used to hold sauces and to clarify
butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very
heat sensitive and only need to be warmed to cook thoroughly.
They will start to get firm at only 145 degrees. Cooking them
with a slow, gentle heat keeps the eggs soft and smooth.
Bring the water for the water bath (see definition
on right) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way
up the sides of the custard cups. NOTE: The most common mistake people make in baking a
custard is not putting enough water in the hot-water bath. The water should come up to the
level of the custard inside the cups. You must protect your custard from the heat.
Baked 60 minutes or until set around the edges
but still loose in the center. The cooking time will depend largely on the size of the
custard cups you are using, but begin checking at a half hour and check back regularly.
When the center of the custard is just set, it will jiggle a little when shaken, that's
when you can remove it from the oven. If using a
digital instant-read thermometer, inserted in the centers, the
internal temperature should register approximately 170 to 175 degrees F. Begin checking temperature about 5 minutes before recommended time.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
Remove from oven and leave in the water bath
until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.
When ready to serve, sprinkle approximately 2
teaspoons of remaining sugar over each crème brulee. For best results, use a small hand held propane torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even
motion. Stop torching just before the desired degree of doneness is reached, as the sugar
will continue to cook for a few seconds after flame has been removed.
If you don't have a torch, place crème brulees 6
inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown.
Refrigerate crème brulees at least 10 minutes before serving.
Makes 6 to 8 servings (depending on size of