Crème brûlée with Lavender Infusion

A classic crème brûlée with a delicate lavender infusion, topped with a brittle caramelized sugar crust.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.74/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Ingredients

Servings

2cupsHeavy Cream(High fat cream is essential for a smooth texture.)

£3.50

1tablespoonDried Lavender Flowers(Use culinary grade lavender.)

£1.25

6Egg Yolks(Large eggs)

£1.75

0.3cupGranulated Sugar(Plus extra for caramelizing)

£0.10

0.5teaspoonVanilla Extract(Pure vanilla extract)

£0.25

4tablespoonsGranulated Sugar(For caramelizing the tops (1 tablespoon per ramekin))

£0.10

1cupHot Water(For the water bath)

Total Cost

£6.95

£1.74 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
In a medium saucepan, combine heavy cream and lavender flowers. Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes to infuse the cream.
3.
Strain the cream through a fine-mesh sieve, discarding the lavender flowers. Return the infused cream to the saucepan.
4.
In a separate bowl, whisk together egg yolks and 1/4 cup of granulated sugar until pale and slightly thickened.
5.
Slowly drizzle the warm lavender-infused cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
6.
Add the vanilla extract and stir gently to combine.
7.
Pour the mixture evenly into four ramekins.
8.
Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (water bath).
9.
Bake for 30-35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
10.
Remove the baking dish from the oven and carefully remove the ramekins from the water bath. Let cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.
11.
Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard.
12.
Using a kitchen torch, caramelize the sugar until it is golden brown and bubbly. Alternatively, you can place the ramekins under the broiler for a few minutes, watching carefully to prevent burning.
13.
Let the caramelized sugar cool and harden for a minute or two before serving.

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My Notes

Nutrition Information

Nutrition per serving (165g)

550 kcal / 2301 kJ

Carbs

25g

10% of RDA

Fat

48g

69% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

24 g

27% of RDA

Sodium

40 mg

2% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

Do not overcook the crème brûlée. They should still have a slight wobble in the center when removed from the oven.

Use a good quality kitchen torch for the best caramelization.

If you don't have a kitchen torch, you can carefully caramelize the sugar under the broiler, but watch it very closely to prevent burning.

The crème brûlée can be made a day in advance. Only caramelize the sugar just before serving.

Ensure the cream is warmed, not boiled, to avoid scalding it, which can alter the flavour and texture.

Steeping the lavender for the full 30 minutes helps release the flavour fully into the cream

Cooking Equipment

Oven

Stovetop

Ramekins

Kitchen Torch

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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