Honey Lavender Crème Brûlée brings a sophisticated and aromatic twist to the traditional crème brûlée. Infused with the delicate flavors of lavender and the natural sweetness of honey, this dessert is both elegant and comforting. The creamy custard and crisp caramelized top make it a luxurious treat for any occasion.
Why You’ll Love This Recipe
- Floral Notes: The lavender adds a subtle, floral aroma that pairs beautifully with the rich custard and sweet honey.
- Luxurious Texture: The crème brûlée features a smooth, creamy custard with a crisp caramelized sugar topping.
- Elegant Presentation: This dessert is perfect for special occasions or as a refined end to a meal.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1 tablespoon dried lavender buds (culinary grade)
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
- 5 large egg yolks
- 1/4 cup granulated sugar
- Extra granulated sugar for caramelizing
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Arrange 6-8 ramekins in a baking dish or roasting pan.
- Infuse the Cream Mixture:
- In a medium saucepan, combine the heavy cream, milk, honey, and dried lavender buds. Heat over medium heat until it just begins to steam, but do not let it boil.
- Remove from heat and let the mixture steep for 10 minutes to infuse the lavender flavor.
- Prepare the Egg Mixture:
- In a large bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- Gradually whisk the warm cream mixture into the egg yolks, ensuring it’s well combined.
- Strain the Mixture:
- Strain the custard mixture through a fine-mesh sieve into a clean bowl or pitcher to remove the lavender buds and any curdled bits.
- Pour into Ramekins:
- Carefully pour the custard mixture into the prepared ramekins, filling them almost to the top.
- Bake the Crème Brûlée:
- Place the ramekins in the baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
- Bake in the preheated oven for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. A knife inserted into the custard should come out clean.
- Cool and Chill:
- Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or up to 2 days.
- Caramelize the Sugar:
- Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
- Using a kitchen torch, carefully caramelize the sugar until it melts and forms a golden-brown, crisp layer. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- Serve:
- Allow the caramelized sugar to cool and harden for a few minutes before serving. Enjoy the delightful contrast of the creamy custard and the crisp caramelized top.
Tips and Variations
- Adjust Sweetness: If you prefer a sweeter custard, you can increase the amount of honey or granulated sugar in the custard mixture.
- Lavender Substitutes: Use fresh lavender if available, but make sure it’s culinary grade. Adjust the amount to taste, as fresh lavender can be more potent.
- Flavored Variations: Experiment with other flavorings, such as vanilla bean or a splash of your favorite liqueur, to create your own signature crème brûlée.
Storing the Dessert
- Store: Keep crème brûlée covered in the refrigerator for up to 2 days. Add the sugar topping and caramelize just before serving to maintain the crisp texture.
- Freeze: Crème brûlée can be frozen before caramelizing. Wrap the ramekins tightly in plastic wrap and foil. Thaw in the refrigerator overnight and proceed with caramelizing.