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Lavender Creme Brulee pairs a smooth, rich custard with the delicate floral aroma of dried lavender and a thin, crackly layer of caramelized sugar. The custards can be prepared ahead and chilled, then finished just before serving—an especially useful approach when planning a dinner party.
This recipe makes six to eight portions, depending on the size of your ramekins. Its lavender flavor is subtle rather than overpowering; for an even gentler result, reduce the amount of lavender buds.
Lavender Creme Brulee Ingredients
Gather the ingredients before you begin. Superfine sugar, sometimes called baker’s sugar, is recommended for the topping because its fine crystals caramelize readily. Granulated sugar can also be used.
- 1 quart heavy cream
- 1 scant teaspoon dried lavender buds
- ½ cup granulated sugar
- 6 egg yolks
- ½ cup superfine sugar, for the topping
- 6–8 fresh lavender leaves, optional for garnish
Recipe adapted from Alton Brown.
How to Make Lavender Creme Brulee
Infuse the cream
In a large saucepan, heat the heavy cream and dried lavender buds until the cream is just boiling. Remove the pan from the heat and let the mixture cool to room temperature, about 10–15 minutes. Straining the lavender after steeping gives the custard a smooth texture while keeping its floral flavor.
Mix the custard
Whisk the egg yolks and granulated sugar in a bowl by hand for 2–3 minutes, until the mixture becomes pale yellow. Strain the lavender buds out of the cooled cream. Stir about ¼ cup of cream into the egg mixture first, then gradually whisk in the remaining cream. Adding it slowly helps combine the ingredients evenly.
Bake in a water bath
Divide the custard mixture among ramekins or small oven-safe glass bowls. Set them in a baking pan and pour in enough water to reach halfway up the sides of the dishes. Bake at 325°F for 42–45 minutes. The water bath helps the custards bake gently and evenly.
Chill before serving
Allow the baked custards to cool, then cover and refrigerate for at least two hours or overnight. They can be kept refrigerated for up to three days, making this a convenient make-ahead dessert. Keep the sugar topping for just before serving so it stays crisp.
Caramelize the sugar topping
Sprinkle each chilled custard with a spoonful of superfine sugar. Use a kitchen torch or the oven broiler to caramelize the sugar. If using a broiler, watch closely: the topping can darken quickly. Let the caramelized layer set briefly before serving.
For an optional finishing touch, dip a fresh lavender leaf in sugar and place it on top. Use only a small amount of lavender in the custard: too much can make the flavor seem overly perfumed. If you prefer a lighter floral note, reduce the dried lavender buds to suit your taste.
Serving and Make-Ahead Tips
- Choose ramekins of similar size so the custards bake at a consistent rate.
- Prepare and chill the custards up to three days ahead, then caramelize the sugar shortly before serving.
- Use a kitchen torch for direct control, or the oven broiler if you do not have one. Take care when handling hot dishes and caramelized sugar.
Enjoy Lavender Creme Brulee
With its creamy center, crisp sugar crust, and restrained floral aroma, Lavender Creme Brulee makes an elegant dessert that can be prepared in advance. Keep the lavender measured for a balanced flavor, and caramelize the topping just before serving for the best contrast in texture.
