Lavender Crème Brûlée

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Lavender Crème Brûlée

by Eric Low

Lavender Crème Brulee simply blends the intriguing scent of lavender flowers into a velvety custard dessert. You can never go wrong with this indulging dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 305 mins Cook : 50 mins Ready in : 355 mins Serves : 2


  • 200ml Dairy-Based Whipping Cream
  • ½ tsp Dried Lavender Flowers
  • 35g Sugar
  • 2 Egg Yolks

  1. Preheat steamer to 95°C. For home stove top steamers, keep water to a slow gentle simmer.
  2. Heat whipping cream to just boiling point, remove from heat and add lavender. Add cream to infuse with herb for 15 minutes.
  3. Pass the cream through fine sieve, discard lavender.
  4. Whisk sugar and egg yolks till pale and ivory white. Slowly trickle in the cream with the egg yolks and incorporate the rest of the cream until fully tempered.
  5. Fill each ramekin or fire proof baking container ¾ full with the custard. Place ramekins in the steamer and steam for 15-20 minutes, add on a few more minutes if custards take slightly longer to set.
  6. Cool the custard and chill the custard overnight or 4-5 hours to allow the custard to set.
  7. To serve, sprinkle a layer of sugar over the custards, caramelize the sugar with a blowtorch. Return the custards to the fridge and chill for 10 minutes before serve. It should have a caramelized sugar crackling on the surface.
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