Textures and flavors collide beautifully in this ever-elegant dessert recipe. The addition of culinary lavender adds a floral dimension that will transport you to blooming lavender fields with each richly creamy and crunchy spoonful. 

Served with a cup of after-dinner coffee, the delightful first cracking of the caramelized sugar and each delicious spoonful thereafter is a joy!

How to make Lavender Créme Brûlée

Yields six servings using 8-ounce ramekins. Just about any small dish can be used as long as it is oven-safe and all dishes are similar sizes for equal baking time.

Ingredients

• 4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon Organic Culinary Lavender
• 1/2 cup sugar
• 6 egg yolks

Preparation

Step 1

Preheat the oven to 325º and move the rack to the middle of the oven.

Step 2

Gently grind or crush the lavender buds to release the delicate flavor.

Step 3

Bring the cream, vanilla and lavender to a boil in a saucepan, stirring occasionally. Remove from heat and let sit for 20-25 minutes to cool. Strain the mixture to remove the lavender.

Step 4

In a medium bowl whip the egg yolks and incorporate the sugar into the egg yolks 1/4 cup at a time until the egg yolks turn a soft lemon color and the mixture thickens slightly.  

Step 5

Slowly stir the cream mixture into the egg yolks until combined.

Step 6

Place the ramekins in a roasting pan. Fill the ramekins to just below the brim.

Step 7

Fill the roasting pan with hot water so that the water is halfway up the sides of the ramekins. Carefully place the roasting pan on the middle rack in the oven.

Step 8

Bake for 40-50 minutes. The crème will not fully set; it will jiggle in the middle like a soft Jello when it is done.

Step 9

Remove the ramekins from the roasting pan and place in the refrigerator to cool for 3 hours or overnight (cover if chilling overnight).

Step 10

Remove the ramekins from the refrigerator and let them sit for 10-20 minutes to warm up slightly before finishing. Evenly sprinkle 1-2 tablespoons of sugar on the top of each ramekin.

Step 11

Using a torch, brown the sugar until it has formed a crispy, golden-brown top using a side-to-side sweeping motion. See tip below if you don't have a torch.

Step 12

Return the ramekins to the fridge for another 10-15 minutes before serving to allow the sugar to harden. Garnish with lavender before serving.

Tips

• If you don't have a torch the crispy top can be created using your oven broiler.  Place a rack 4-6" below the broiler.  Preheat broiler on high for 5-10 minutes.  Place the ramekins on a baking sheet.  Broil for 5-10 minutes, or until the sugar melts completely and most of it caramelizes.  Watch carefully to ensure the sugar does not burn.  Rotate the pan occasionally for even browning.  Cool on a wire rack for 1 minute to allow the sugar to harden.

•  Lightly grinding the lavender buds will enhance the flavor. Using a spice grinder or a mortar and pestle works well. If neither of these are at hand, place the lavender between two sheets of parchment paper and lightly grind it with a rolling pin.
  

If you are new to cooking with lavender, it's a wonderful herb to explore on both the savory and sweet side of the palate.