This Lavender and Honey Crème Brûlée Recipe is truly a luxurious treat that marries the gentle floral essence of lavender with the rich, mellow sweetness of honey in a silky custard. Every spoonful offers a delightful balance of creamy smoothness and a crisp caramelized crust, making it perfect for those special moments when you want to impress without fuss. The subtle herbal notes woven throughout this classic French dessert create a comforting yet sophisticated flavor profile that keeps me coming back for more.
Ingredients You’ll Need
This recipe is wonderfully simple, relying on just a handful of key ingredients that each play an essential role. These staples come together beautifully to create the perfect texture, flavor, and aroma that define a fantastic crème brûlée.
- Heavy Cream (2 cups / 480 ml): The foundation for a luxuriously smooth and creamy custard.
- Milk (3/4 cup / 180 ml): Lightens the richness of the cream just enough for balance.
- Dried Lavender (1 tablespoon, plus extra for garnish): Adds a delicate floral fragrance and unique flavor.
- Egg Yolks (6): Crucial for producing that irresistibly silky texture.
- Sugar (1/2 cup / 100 g, plus extra for caramelizing): Sweetens the custard and forms the signature crunchy topping.
- Honey (1/4 cup / 60 ml): Brings a natural, gentle sweetness that perfectly complements lavender.
How to Make Lavender and Honey Crème Brûlée Recipe
Step 1: Infuse the Cream
Start by gently heating the heavy cream in a saucepan over medium heat until it’s just steaming. Add the dried lavender and let it steep for about 15 minutes. This infusion allows the floral lavender notes to fully permeate the cream, setting the stage for the dessert’s unforgettable aroma and taste.
Step 2: Prepare the Custard Base
In a mixing bowl, whisk together the egg yolks and honey until smooth and pale. Slowly strain the warm lavender-infused cream into the egg mixture, stirring gently to combine without rushing. This step is critical to avoid scrambling the eggs and to maintain a velvety consistency.
Step 3: Pour and Bake in a Water Bath
Divide the custard mixture evenly into ramekins or small baking dishes. Place these into a roasting pan and carefully pour hot water around them until it reaches halfway up the sides. Bake in a preheated oven at 300°F (150°C) for 30-35 minutes, until the custard is just set but still wobbly in the center.
Step 4: Chill the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 3 hours or overnight. This chilling step is essential for the custard to firm up and develop its signature creamy texture.
Step 5: Caramelize the Sugar Topping
Right before serving, sprinkle a thin layer of granulated sugar evenly over each custard. Use a kitchen torch to carefully melt and caramelize the sugar until it forms a crisp, golden crust. If you don’t have a torch, placing them under a broiler for a couple of minutes works too, but watch closely to prevent burning.
How to Serve Lavender and Honey Crème Brûlée Recipe
Garnishes
For an extra touch of elegance, sprinkle a few dried or fresh lavender buds atop the caramelized sugar crust. A small drizzle of honey adds a glistening finish that highlights the dessert’s signature flavors and gives it an inviting shine.
Side Dishes
This dessert shines on its own but pairs beautifully with fresh berries like raspberries or blueberries. The tartness of the fruit contrasts wonderfully with the creamy sweetness. A light, refreshing glass of white wine or chamomile tea can also make for a harmonious pairing.
Creative Ways to Present
Try serving the crème brûlée in petite mason jars or elegant espresso cups for a charming, rustic touch. For gatherings, presenting them on a wooden board with sprigs of lavender and honeycomb creates a stunning centerpiece that guests will adore.
Make Ahead and Storage
Storing Leftovers
The crème brûlée custard keeps beautifully in the refrigerator for up to three days. Keep it covered tightly with plastic wrap to prevent it from absorbing any fridge odors and to maintain its silky texture.
Freezing
While it’s not ideal to freeze the caramelized crème brûlée due to texture changes, you can freeze the custard portion before torching the sugar. Thaw it slowly in the refrigerator overnight before you add the sugar topping and caramelize just before serving.
Reheating
This dessert is best served chilled, so avoid reheating. However, if you want to refresh the caramelized top, simply torch the sugar again after pulling the custards from the fridge. This will restore that coveted crispy contrast against the creamy custard.
FAQs
Can I use fresh lavender instead of dried?
Absolutely! Fresh lavender is more vibrant but also more intense, so use about half the amount when substituting. Gently steep it as you would the dried lavender to infuse the cream.
Is honey necessary in this Lavender and Honey Crème Brûlée Recipe?
Honey adds a subtle sweetness and depth that complements the floral notes. You could substitute with maple syrup or lavender syrup, but honey really brings the recipe to life with its distinctive flavor.
How do I know when the custard is done baking?
The custard is ready when it is mostly set but still jiggles gently in the center if you shake the pan. It will firm up as it chills, so be careful not to overbake and risk curdling.
Can this recipe be made vegan or dairy-free?
Traditional crème brûlée relies on dairy and eggs for its creamy texture, but you can experiment with coconut milk and flaxseed or chickpea flour as egg substitutes. Keep in mind the texture and flavor will be different, but it can be delicious in its own way!
What type of sugar is best for caramelizing?
Fine granulated sugar works best as it melts evenly to create a crisp crust. Avoid using powdered or brown sugar, as they won’t caramelize properly and may result in a sticky layer.
Final Thoughts
If you’re searching for a dessert that feels both fancy and incredibly comforting, this Lavender and Honey Crème Brûlée Recipe should be your go-to. Its beautiful balance of floral fragrance, creamy custard, and crunchy caramel topping make it a standout treat to delight your guests or enjoy as a special indulgence anytime. Give it a try—you’ll find it’s a dessert that’s as memorable as it is delicious.
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Lavender and Honey Crème Brûlée Recipe
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Lavender and Honey Crème Brûlée recipe combines the delicate floral aroma of lavender with the natural sweetness of honey, creating an elegant and creamy dessert with a signature crisp caramelized sugar topping. Perfect for special occasions or impressing guests, this custard is infused with lavender, sweetened gently with honey, and finished with a crunchy brûlée crust.
Ingredients
Custard Ingredients
- 12 ounces (355 ml) heavy cream
- 1 tablespoon dried organic lavender blossoms
- 2 egg yolks
- 1 whole egg
- 3 tablespoons honey
- Granulated sugar, for caramelizing
Instructions
- Heat the Cream and Steep Lavender: Pour the heavy cream into a saucepan and heat it over medium heat until hot but not boiling. Add the dried lavender and allow it to steep for about 15 minutes, infusing the cream with the lavender flavor.
- Whisk Eggs and Honey: In a separate bowl, whisk together the egg yolks, whole egg, and honey until well combined and slightly frothy.
- Combine and Strain: Strain the lavender-infused cream through a fine mesh sieve into the egg mixture to remove the lavender blossoms. Gently stir to combine all ingredients without creating foam.
- Pour into Ramekins and Prepare Water Bath: Divide the custard mixture evenly into individual baking dishes or ramekins. Place these into a larger baking pan, then pour in hot water until it reaches halfway up the sides of the dishes to create a water bath.
- Bake the Custard: Preheat the oven to 300°F (150°C). Bake the custards in the water bath for 30 to 35 minutes, or until the edges are set but the center still jiggles slightly when shaken.
- Cool and Refrigerate: Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 3 hours or until thoroughly chilled.
- Caramelize the Sugar Topping: When ready to serve, sprinkle an even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar by heating it until it melts and turns golden brown, creating a crisp, crunchy topping.
- Serve and Enjoy: Allow the caramelized sugar to harden for a minute, then serve immediately for the perfect contrast of creamy custard and crunchy topping.
Notes
- You can substitute fresh lavender flowers for dried, but use sparingly as fresh lavender is more potent.
- Adding about 2 tablespoons of lemon juice or a teaspoon of lemon zest can brighten the flavor with a citrus twist.
- For a lighter custard, swap half the heavy cream with whole milk.
- Incorporate 1/4 cup of goat cheese into the custard for a tangy variation.
- Replace honey with lavender syrup (approx. 2 tablespoons) for enhanced floral sweetness.
- Use lavender sugar instead of regular sugar for the custard and topping for added lavender flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
