Lavender Creme Brulee Ww
Indulge in the delicate, floral elegance of Lavender Crème Brûlée, a sophisticated twist on the classic French dessert. Infused with the subtle fragrance of dried culinary lavender, this luxurious custard offers a creamy texture balanced by the satisfying crunch of caramelized sugar on top. Crafted with just a handful of simple ingredients—including heavy cream, egg yolks, and pure vanilla extract—this recipe is perfectly portioned for four servings, making it an ideal treat for dinner parties or an intimate evening. The unique infusion process ensures that the lavender flavor is beautifully mellow, while the rich water bath baking technique guarantees a silky-smooth finish. Whether you're a fan of classic crème brûlée or looking to experiment with refined flavors, this elegant dessert is sure to impress both visually and on the palate.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 tablespoon Dried culinary lavender
- 5 large Egg yolks
- 0.5 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.125 teaspoon Salt
- 0.25 cup Granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (165°C). Place 4 ramekins in a deep baking dish.
In a medium saucepan, combine the heavy cream and dried lavender. Heat over medium heat until the cream just begins to simmer. Remove from heat, cover, and let steep for 10 minutes.
While the cream is steeping, whisk together the egg yolks, 0.5 cups of granulated sugar, vanilla extract, and salt in a mixing bowl until well combined and slightly thickened.
Strain the lavender cream through a fine-mesh sieve into a clean bowl to remove the lavender buds. Slowly whisk the warm cream into the egg yolk mixture, a little at a time, to avoid scrambling the eggs.
Divide the custard mixture evenly among the ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set.
When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown, or place the ramekins under a broiler for 2-3 minutes, watching closely to avoid burning.
Let the caramelized sugar cool and harden for a minute before serving. Enjoy your creamy, floral Lavender Crème Brûlée!
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1402 mg | 468% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 150.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 132 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
