Lavender Crème Brûlée

December 28th, 2011 | Posted by admin in French Recipes

Lavender is often used as an ingredients in some recipes. It can be in desserts like in this recipe but also in cocktails or in some appetizers. I am very surprised to see that in the USA, in the Provence herbs, we find at the grocery, there is often some Lavender. For
Lavender field with treeme, Lavender has nothing to do in a Provence herbs mix, the taste is too strong and will hide the others (Rosemary, Marjoram, Savory, Thyme, Basil).

My prefered recipe with Lavender is Lavender Creme Brulee.

Bon appétit.


Servings : 6

  • 2 cups heavy cream
  • 1 Tbsp culinary lavender
  • 1/3 cup blond cane organic sugar
  • 1 tsp vanilla extract
  • 6 egg yolks
  • Sugar to caramelize the top, about 2 tsp per ramekin

Directions :

  • Place the ramekins in a large baking dish.
  • Preheat your oven at 350 F.
  • In a pan, bring the cream to a gentle boil and stop immediately. Add the lavender, cover and let infuse for 15 min.
  • In the meantime, mix together the egg yolks with the sugar and vanilla until light in Lavender Creme bruleecolor.
  • Pour the cream slowly and mix.
  • Divide the cream between the ramekins.
  • Fill the baking dish with boiling water so that the water line is half way up to the height of the ramekins. Bake in the oven for 25 to 30 min. Let cool before placing the creams in the fridge for a few hours.
  • When ready to serve, sprinkle with extra fine sugar and caramelize with a torch, or under the broil for a few minutes until caramelized.

From La Tartine Gourmande

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