Lavender Crème Brûlée Recipe

Try this decadent Lavender Crème Brûlée Recipe for an aromatic twist on a classic dessert.

| April 2012 Web

  • Infused with the flavor of lavender, this Lavender Crème Brûlée Recipe offers a fresh twist on a classic dessert.
    Photo By Profotokris/Courtesy Fotolia
  • “The Lavender Lover’s Handbook” by lavender expert Sarah Berringer Badger offers a beginner’s guide to growing, harvesting, drying, cooking and crafting with the 100 easiest, most stunning lavenders available.
    Photo Courtesy Timber Press

Gently waving wands of lavender make an exquisite, perfumed statement in the garden, and by planting the right lavender varieties, you can harvest for an exquisite, tasteful statement in the kitchen, too. In The Lavender Lover’s Handbook (Timber Press, 2012), author Sarah Berringer Bader offers information on the 100 most beautiful and fragrant lavender varieties with proven tips for growing, harvesting, drying, cooking and crafting with this wonderful herb. This excerpt for a Lavender Crème Brûlée Recipe was taken from the chapter “Lavender Recipes.”  

Lavender Crème Brûlée Recipe

Serves 4 or 5 (depending on the size of your custard cups) 

This crème brûlée is infused with the flavor of lavender. The custard is baked in a water bath. The most common mistake people make in baking a custard is not putting enough water in the baking dish. The water should come up to where the level of the custard is inside the cups in order to protect your custard from the heat. Thanks to Purple Dog Farms, Finger Lakes, New York, for this recipe.

2 cups heavy cream
1/2 tablespoon dried lavender flowers
1 teaspoon vanilla
4 egg yolks
1/4 cup granulated sugar
extra granulated sugar for the topping

1. Preheat the oven to 300° F. Butter (6-ounce) custard cups and set them in a glass baking dish with a layer of newspaper or kitchen cloth in the bottom to keep the cups from sliding (I use a silicone baking sheet).

2. In a saucepan over medium heat, heat the cream and the lavender flowers just to a simmer. Remove from the heat, add the vanilla, and allow the lavender flowers to infuse the cream for 5 minutes. Strain the cream mixture through a mesh strainer to remove the lavender flowers.



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