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Lavender Creme Brulee

No Torch Lavender Creme Brulee

Lavender Crème Brulee brings together the crunchy melted sugar topped custard of a standard crème brulee with the subtly floral, spring-like flavor of lavender.
Author: Inger
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Prep Time 15 minutes
Cook Time 45 minutes
cooling time 2 hours
Total Time 3 hours
Course Desserts & Snacks
Cuisine French
Servings 6
Calories 318 kcal

Ingredients
  

  • 4 egg yolks
  • 1 ½ cup whipping cream
  • ½ cup skim milk or whole or reduced fat
  • 1/3 cup sugar
  • 2 teaspoons lavender paste (like Taylor Colledge) or 2 Tablespoons dried lavender (see note)
  • 1 teaspoon vanilla or 1 vanilla bean (see note)
  • 9 teaspoons brown sugar for broiler topping, white sugar for torch topping, approx. 1 ½ teaspoons per serving

Instructions
 

  • Heat oven to 325°F. Place 6 (4-oz) ceramic ramekins in a 13x9-inch pan.
  • Heat a kettle of water to use later in the water bath.
  • In a medium saucepan, whisk together eggs, cream, milk, sugar, vanilla and lavender paste.
  • Heat, stirring, until just hot (about 150F).
  • Strain into a pouring vessel.
  • Divide the custard evenly between the ramekins in the 13 x 9 pan.
  • Carefully place pan with ramekins in oven. While in oven, pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers half to two-thirds of the height of the ramekins.
  • Bake until custard is set but still jiggly (temp around 170 if you want to test). Remove and cool
  • Carefully remove ramekins—I found that lifting with a hamburger turner worked best. Refrigerate until chilled, approximately 2 hours (longer is okay if you wish).
  • To brown under the broiler, spread evening with brown sugar and pat to level. Broil one at a time until melted and caramelized. To brown with a

Notes

If using vanilla bean and dried lavender, cut vanilla bean in half lengthwise, then scrape out seeds. Place seeds and pod in a small saucepan with cream, skim milk and sugar and heat until just below boiling, stirring to dissolve sugar. Remove from heat, add lavender and let sit until mostly cool.  Then beat in the egg yolks, strain and bake per the regular instructions. 

Nutrition

Calories: 318kcalCarbohydrates: 21gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 197mgSodium: 32mgPotassium: 112mgSugar: 20gVitamin A: 1104IUVitamin C: 1mgCalcium: 98mgIron: 1mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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