Classic French Lavender Crème Brûlée
A classic French custard dessert receives a unique twist with the fragrant addition of Provencal lavender.
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Instructions
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Preheat oven to 300 F and arrange 6 custard cups in a deep baking pan.
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Bring heavy cream, half-and-half, and dried lavender to a boil, then remove from heat. Let cool for 45 minutes, then strain the lavender-infused cream into a bowl.
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Whisk egg yolks until frothy, then slowly whisk in 1/3 cup sugar, the strained lavender cream, and vanilla extract for 90 seconds.
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Strain the mixture, divide it among the 6 custard cups, and place the pan in a hot water bath, filling halfway up the cups.
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Bake for 55 minutes to 1 hour until set but slightly jiggly, then cool in the water bath for 20 minutes before refrigerating until chilled.
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Sprinkle 1/4 cup sugar over each custard and caramelize with a kitchen torch before serving.