Lavender Crème Brûlée

Lavender Crème Brûlée Recipe from France with Milk, Cream, and Aromatic Lavender

Region / culture: France | Preparation time: 1 hour | Cooking time: 35 minutes | Servings: 4

Introduction

Lavender Crème Brûlée is a delightful and elegant dessert that combines the creamy richness of a traditional crème brûlée with the subtle floral notes of lavender. This recipe is perfect for special occasions or when you want to impress your guests with a unique and sophisticated dessert.

History

Crème brûlée, which translates to "burnt cream" in French, is a classic dessert that dates back to the 17th century. The first recorded recipe for crème brûlée appeared in a French cookbook in 1691. The addition of lavender to this traditional dessert adds a modern twist and a fragrant, floral flavor.

Ingredients

1 cup of whole milk
1 cup of heavy cream, preferably not ultrapasteurized
0.5 stalk of fresh lavender or 3 tbsp of dried lavender intended for cooking
6 large egg yolks
0.25 cup of granulated sugar
0.25 cup plus 2 tbsp of turbinado sugar ("sugar in the raw")

How to prepare

In a small saucepan, bring milk and cream to a boil, being careful not to let it boil over. Remove from heat. Add lavender and let it infuse the cream for one hour at room temperature. Strain the mixture into a clean saucepan. Bring it to a boil again and remove from heat.
Preheat the oven to 275°F (135°C). In a mixing bowl, whisk together the yolks and granulated sugar until just combined. Gradually add a small amount of warm lavender cream to the egg mixture, whisking slowly to temper the eggs. Take your time to avoid scrambling the yolks. Once the egg mixture and cream are at a similar temperature, whisk in the remaining egg mixture.
Divide the custard evenly among four 4 oz (113 g) ramekins. Place the ramekins in a baking dish or roasting pan. Fill the dish or pan with water, ensuring that the water reaches halfway up the sides of the ramekins. Transfer the dish to the oven rack and bake for 25 to 35 minutes. During the last 10 minutes, check frequently for doneness. The crème brûlées should be firm and slightly jiggly when shaken. Remove the ramekins from the water bath and refrigerate for at least 2 hours until chilled.
Before serving, sprinkle each dessert with 1.5 tbsp of turbinado sugar. If you have a propane torch, hold it about 8 inches from the surface of the custard and flame the sugar until it forms a golden brown, brittle crust. Alternatively, place the ramekins under a preheated broiler and broil for 1 to 3 minutes until the sugar has caramelized. Be cautious as the sugar can quickly turn from light brown to black. Serve immediately.

Variations

Try using different herbs or spices, such as rosemary or cardamom, to infuse the cream for a unique flavor profile.
Experiment with different types of sugar for the caramelized topping, such as brown sugar or coconut sugar.

Cooking Tips & Tricks

Be sure to use fresh lavender intended for cooking, as other varieties may contain pesticides or other harmful chemicals.

- Take your time when tempering the eggs with the warm cream to avoid scrambling the yolks.

- When caramelizing the sugar on top of the crème brûlée, be careful not to burn it. Use a propane torch or broiler for best results.

Serving Suggestions

Serve Lavender Crème Brûlée on its own or with a side of fresh berries for a refreshing contrast to the rich custard.

Cooking Techniques

The key to a successful Lavender Crème Brûlée is to temper the eggs slowly and carefully to avoid curdling the custard. Be patient and take your time during this step.

Ingredient Substitutions

If you don't have fresh lavender, you can use dried culinary lavender instead. Use half the amount called for in the recipe.

Make Ahead Tips

Lavender Crème Brûlée can be made up to 2 days in advance and stored in the refrigerator until ready to serve. Add the caramelized sugar topping just before serving.

Presentation Ideas

Serve Lavender Crème Brûlée in elegant ramekins or small glass dishes for a sophisticated presentation. Garnish with a sprig of fresh lavender for a decorative touch.

Pairing Recommendations

Pair Lavender Crème Brûlée with a glass of dessert wine, such as a late-harvest Riesling or a sweet Moscato, for a perfect ending to a meal.

Storage and Reheating Instructions

Store any leftover Lavender Crème Brûlée in the refrigerator for up to 2 days. To reheat, place the ramekins in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Lavender Crème Brûlée contains approximately 300 calories.

Carbohydrates

Each serving of Lavender Crème Brûlée contains approximately 20 grams of carbohydrates.

Fats

Each serving of Lavender Crème Brûlée contains approximately 25 grams of fats.

Proteins

Each serving of Lavender Crème Brûlée contains approximately 6 grams of proteins.

Vitamins and minerals

Lavender Crème Brûlée is not a significant source of vitamins and minerals.

Alergens

This recipe contains dairy (milk, cream, egg yolks) and may not be suitable for those with dairy allergies.

Summary

Lavender Crème Brûlée is a rich and indulgent dessert that is high in fats and calories. It should be enjoyed in moderation as a special treat.

Summary

Lavender Crème Brûlée is a luxurious and sophisticated dessert that is sure to impress your guests. With its creamy custard base and caramelized sugar topping, this dessert is a perfect way to end a special meal. Enjoy the delicate floral notes of lavender in every bite of this decadent treat.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a sunny afternoon, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I flipped through the pages, a particular recipe caught my eye - Lavender Crème Brûlée.

I had never heard of such a dessert before, but the description sounded absolutely divine. A creamy custard infused with delicate lavender flavors, topped with a caramelized sugar crust - it sounded like a dream. I knew I had to learn how to make it.

I turned to the page where the recipe was written, and my eyes scanned over the ingredients and instructions. As I read through it, memories flooded back to me of all the different recipes I had learned over the years. Some from cookbooks, some from friends, and some from my own experimentation in the kitchen.

But this recipe was different. It was special. It spoke to me in a way that no other recipe had before. I could almost smell the lavender and taste the rich custard just by reading the words on the page.

Determined to master this new creation, I set out to gather all the necessary ingredients. I visited the local market and carefully selected the freshest eggs, cream, sugar, and of course, dried lavender flowers. I returned home, eager to begin my culinary adventure.

I followed the recipe step by step, infusing the cream with the lavender and allowing it to steep for just the right amount of time. The scent that filled my kitchen was intoxicating, and I knew I was on the right track.

As I carefully poured the lavender-infused cream into the egg yolks and sugar, I felt a sense of calm wash over me. Cooking has always been my passion, my way of expressing love and creativity. And in that moment, I knew that this Lavender Crème Brûlée would be a masterpiece.

I poured the custard into the ramekins and placed them in the oven to bake. The anticipation was almost unbearable as I waited for them to set. But finally, after what seemed like an eternity, they were ready.

I removed the ramekins from the oven and allowed them to cool before placing them in the refrigerator to chill. The waiting was torture, but I knew that the end result would be worth it.

Finally, the time came to serve the Lavender Crème Brûlée. I carefully sprinkled sugar over the tops of each custard and caramelized it with a kitchen torch. The sugar crackled and bubbled, forming a crisp, golden crust that was the perfect contrast to the creamy custard beneath.

I took a spoonful of the Lavender Crème Brûlée and placed it in my mouth. The flavors danced on my tongue - the floral notes of the lavender, the rich creaminess of the custard, and the sweet crunch of the caramelized sugar. It was a symphony of tastes and textures that left me speechless.

I knew in that moment that this recipe would become a treasured favorite in my collection. It was more than just a dessert - it was a work of art, a labor of love that would be shared with friends and family for years to come.

And so, that is how I learned to make Lavender Crème Brûlée. It was a journey of discovery and passion, a culinary adventure that I will always cherish. Cooking is not just about following recipes - it's about expressing yourself, creating memories, and sharing joy with others. And this Lavender Crème Brûlée is a perfect example of that.