Lemon and Lavender Crème brûlée

A light and elegant crème brûlée infused with the bright flavors of lemon and the soothing aroma of lavender. Perfect as a refreshing dessert after a savory meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

635 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.55/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsHeavy Cream

£3.50

0.5cupGranulated Sugar(Plus extra for brûléeing)

£0.30

4Egg Yolks(Large)

£1.20

1tablespoonLemon Zest(From one large lemon)

£0.20

1tablespoonLemon Juice(Freshly squeezed)

£0.10

1teaspoonDried Lavender Buds(Culinary grade)

£0.50

0.5teaspoonVanilla Extract

£0.40

Total Cost

£6.20

£1.55 per serving

Instructions

1.
Preheat oven to 300°F (150°C).
2.
In a saucepan, combine the heavy cream, granulated sugar, lemon zest, and dried lavender buds. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream is just simmering. Do not boil.
3.
Remove the saucepan from the heat and let the cream steep for 15 minutes to infuse the lavender flavor. Strain the cream through a fine-mesh sieve to remove the lavender buds and lemon zest. Discard the solids.
4.
In a separate bowl, whisk together the egg yolks and lemon juice until slightly pale and smooth.
5.
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Add vanilla extract and stir to combine.
6.
Pour the custard into 4 ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins (water bath).
7.
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. (The baking time can vary depending on oven).
8.
Remove the baking dish from the oven and carefully transfer the ramekins to a wire rack to cool completely.
9.
Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight to allow the custard to set completely.
10.
Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden brown and crisp. Alternatively, place the ramekins under the broiler for a few minutes, watching carefully to prevent burning.
11.
Let the brûlée cool slightly for a minute or two to harden the caramelized sugar before serving.

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My Notes

Nutrition Information

Nutrition per serving (165g)

635 kcal / 2657 kJ

Carbs

24.2g

9% of RDA

Fat

56.9g

81% of RDA

Protein

6.3g

13% of RDA

Detailed Breakdown

Fibre

0.1 g

Sugar

23.5 g

26% of RDA

Sodium

42 mg

2% of RDA

Saturated Fat

35.6 g

178% of RDA

Chef's Tips

Do not overbake the crème brûlée, as it will become curdled and dry. It should still have a slight wobble in the center when removed from the oven.

If you don't have a kitchen torch, you can use the broiler to caramelize the sugar. Keep a close eye on the ramekins to prevent burning.

For a more intense lavender flavor, you can increase the amount of lavender buds used, but be careful not to add too much, as it can become overpowering.

Make sure to use culinary grade lavender, as other types may not be safe for consumption.

The Crème brûlée can be prepared up to 2 days ahead of time (before brûléeing) and stored in the refrigerator.

Cooking Equipment

Oven

Stove

Ramekins

Baking Dish

Kitchen Torch (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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