Lavender Scented Creme Brulee Recipe

Lavender Scented Creme Brulee Recipe

Prep Time


Cook Time



Lavender Scented Creme Brulee Recipe

 Lavender Scented Creme Brulee recipe – Lavender can be very pungent and needs to be used judiciously as in this recipe. The goal here is hint of floral flavor to lend complexity to the dish. If fresh lavender is available, it will deliver a soft but full taste, but dried lavender is perfectly suitable. For best results, let these cremes chill overnight.

Nutrition Facts

Makes 4

Facts per Serving

Calories: 654 Fat, Total: 56g Carbohydrates, Total: 33g
Cholesterol: 449mg Sodium: 60mg Protein: 6g
Fiber: 0g % Cal. from Fat: 77% % Cal. from Carbs: 20%

Recipe Courtesy of


  • 2 1/4 cups heavy cream
  • 1/2 cup sugar
  • 1 1/2 teaspoons fresh lavender blossoms or generous 1/2 teaspoon dried lavender
  • 1/2 vanilla bean, split lengthwise
  • 5 large egg yolks
  • 8 teaspoons superfine sugar
  • Candied violets or fresh lavender


  • 1 Preheat oven to 325ºF.
  • 2 Place cream, 1/2 cup sugar and lavender in medium saucepan. Scrape in seeds from vanilla bean. Add bean. Bring to simmer. Turn off heat. Cover and steep for 30 minutes. Strain if using fresh lavender. Return cream mixture to simmer. Remove bean.
  • 3 Beat egg yolks in 4-cup glass measuring cup until smooth. Gradually whisk in hot cream mixture. Divide custard among six 6-ounce ramekins or souffle cups. Place cups in large baking pan. Pour in enough hot water to come half way up sides of cups.
  • 4 Bake until just edges are set and 90% of custard jiggles but is not too fluid, about 40 minutes. Remove from water bath and let cool at room temperature. Cover and refrigerate at least 5 hours or overnight.
  • 5 Sprinkle 2 teaspoons superfine sugar evenly over each custard. Use torch to melt and caramelize sugar or broil about 2 minutes, watching carefully and rotating cups. Let stand until sugar hardens or chill 15 minutes to 2 hours. Garnish with candied violets or lavender, if desired.
  • 6 NOTE: If using heart-shaped molds reduce cooking time to 20 minutes and sprinkle each with 4 teaspoons of sugar and caramelize.


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