Silky, elegant, and infused with floral sweetness, Lavender Honey Crème Brûlée elevates the classic French custard with warm floral notes and rich raw honey. Beneath a thin, crackling shell of caramelized sugar lies a velvety, melt-in-your-mouth custard delicately perfumed with dried culinary lavender.
The secret to a smooth, non-curdled custard with a subtle floral note is Steeping Culinary Lavender in Hot Heavy Cream with Honey for 10 Minutes Before Straining and Whisking into Egg Yolks at Low Speed. Gentle steeping extracts the sweet herbal aroma without releasing bitter tannins, while low-speed mixing prevents unwanted air bubbles.
Why You’ll Love This Elegant Dessert
- Restaurante-Quality Finish: A satisfying sugar crack that reveals a rich, silky custard beneath.
- Balanced Floral Sweetness: Wildflower honey and lavender complement the rich dairy without overpowering it.
- Make-Ahead Friendly: Bake and chill the custards up to two days in advance; torch the sugar tops right before serving.
- Simple Gourmet Ingredients: Uses standard kitchen staples like cream, eggs, and sugar paired with honey and lavender.
Ingredients You’ll Need
- The Cream Base: 2 cups heavy cream, 1 tablespoon dried culinary lavender buds, and ¼ cup raw wildflower honey.
- The Custard Binder: 5 large egg yolks (at room temperature), 2 tablespoons granulated white sugar, 1 teaspoon vanilla extract, and a pinch of fine salt.
- The Caramel Shell: 3 to 4 tablespoons superfine sugar (or turbinado raw sugar) for torching.
- Garnish: Fresh lavender sprigs or edible flowers.
Step-by-Step Instructions
1.Steep Cream, Honey & Lavender:5 mins.
Preheat your oven to 325°F (165°C). Heat heavy cream and honey in a saucepan over medium-low heat until steaming (do not boil). Stir in culinary lavender buds, remove from heat, cover, and steep for 10 minutes. Strain through a fine-mesh sieve into a glass measuring cup, discarding the lavender buds.
2.Whisk Yolks & Temper Cream:3 mins.
In a medium bowl, whisk egg yolks, granulated sugar, vanilla extract, and salt until smooth (avoid over-whisking to prevent air bubbles). Slowly pour the warm steeped cream into the yolks in a steady stream while whisking continuously to temper the eggs.
3.Fill Ramekins & Prep Water Bath:2 mins.
Divide the custard mixture evenly among 4 shallow ramekins (6 oz each). Place ramekins in a deep baking dish. Pour hot tap water into the baking dish until it reaches halfway up the sides of the ramekins.
4.Bake & Chill Completely:30-35 mins.
Bake at 325°F (165°C) for 30 to 35 minutes until the edges are set but the centers hold a gentle jiggle. Remove ramekins from the water bath, let cool to room temperature, then cover and chill in the fridge for at least 3 hours (or overnight).
5.Caramelize Sugar & Serve:2 mins.
Sprinkle 1 teaspoon of superfine sugar evenly over each chilled custard. Pass a kitchen torch flame 2 inches above the sugar in circular motions until it melts, bubbles, and turns deep golden brown. Let the sugar set for 2 minutes into a crisp shell, garnish with fresh lavender, and serve!
Tips from the Kitchen
- Use True Culinary Lavender: Always opt for culinary-grade dried lavender (Lavandula angustifolia). Ornamental lavender varieties can impart an overly soapy, medicinal taste.
- Bake with a Water Bath (Bain-Marie): Hot water insulates the delicate egg proteins, ensuring the custard cooks evenly into a velvety cream rather than scrambling.
- Torch Right Before Eating: Torch the sugar topping just before serving. If returned to the fridge after torching, moisture from the custard will dissolve the hard caramel crust.
Quick Recipe Card
- Prep: 15 mins | Bake: 35 mins | Chilling: 3 hrs | Yield: 4 Ramekins
Ingredients:
- 2 cups Heavy Cream
- 1 tbsp Culinary Dried Lavender
- ¼ cup Raw Honey
- 5 Egg Yolks (room temp)
- 2 tbsp Sugar, 1 tsp Vanilla & Pinch of Salt
- 4 tbsp Superfine Sugar (for torching)
Instructions:
Steep cream, honey, and lavender for 10 mins; strain. Whisk yolks, 2 tbsp sugar, vanilla, and salt. Temper in warm cream. Pour into ramekins in a water bath dish. Bake at 325°F (165°C) for 30–35 mins until set with a center jiggle. Chill 3+ hours. Sprinkle superfine sugar on top and torch until golden-crisp. Serve immediately!
