+

Lavender and Wildflower Honey Crème Brûleé

Sign up to save this recipe to your profile Sign Up Now ›
6 servings Medium
Total: Active:
0 Ratings 

Ingredients (6)

  • 2 1/4 cups heavy cream
  • 3/4 cup milk
  • 3 to 4 lavender sprigs or 1 1/2 tablespoons dried lavender, plus lavender blossoms for garnish
  • 8 egg yolks
  • 1/2 cup sugar plus about 4 tablespoons sugar for sprinkling
  • 2 tablespoons wildflower honey
Try Amazon Fresh
Nutritional Information
  • Calories470
  • Fat38.78g
  • Saturated fat22.84g
  • Trans fat
  • Carbs27.03g
  • Fiber0.01g
  • Sugar26.51g
  • Protein5.66g
  • Cholesterol320.14mg
  • Sodium56.1mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Lavender and Wildflower Honey Crème Brûleé

Simple custard is a perfect way to experiment with flavor. In the restaurant we have served several versions of this dessert, including chocolate orange and vanilla bean, but our lavender crème brûleé brings our guests back. As you crack through the thin layer of sugar and take your first taste, you will be delighted by the unexpectedly perfumed flavor and velvety texture of this custard.

Learn about the origin and types of sugar for different uses in cooking and baking.

Get The Cookbook

Instructions

  1. 1Preheat the oven to 350°F.
  2. 2Place the cream and milk in a saucepan and add the lavender. Bring to a boil and turn off the heat. Let the lavender stems steep for about 15 minutes or until the milk has a lavender flavor. (For a stronger flavor, allow to steep longer.) Meanwhile, beat the egg yolks, the 1/2 cup sugar, and the honey until smooth. Whisk into the lavender-cream mixture. Strain through a fine-mesh sieve and skim off any foam. Refrigerate for at least 4 hours.
  3. 3Pour the mixture into 6 ramekins or crème brûleé dishes. Set the ramekins in a baking dish and add enough hot water to reach halfway up the sides of the ramekins. Cover the baking dish with foil and place in the oven. Bake for 40 minutes or until set. (Test for doneness by jiggling the ramekins.) Remove the baking dish from the oven and allow the ramekins to cool in the water bath for 5 minutes. Refrigerate for a few hours or overnight.
  4. 4Before serving, sprinkle the tops with a thin layer of sugar and caramelize with a small torch or under a broiler set on high. Garnish each crème brûleé with lavender blossoms.

Beverage pairing: Late-harvest Viognier.

Load Comments

Recommended from Chowhound

The Best Way to Cook Bacon Is Actually the Easiest (& Cleanest)
Chow with Me

The Best Way to Cook Bacon Is Actually the Easiest (& Cleanest)

by Hana Asbrink | Pixabay Welcome to Chow with...

This Essential Campfire Cooking Gear Make For Great Father's Day Gifts
Food News

This Essential Campfire Cooking Gear Make For Great Father's Day Gifts

by Jessica Gentile | Ahh, the great outdoors. You hiked the trails, pitched a tent, and inhaled the freshest air you've...

Slow Cooker Bourbon Ribs for Father's Day
Slow Cooker

Slow Cooker Bourbon Ribs for Father's Day

by Chris Rochelle | Father's Day dinner is deserving of a big bold showstopper of a dish, and this meaty, moist, fall...