As I stood in my kitchen, the sweet aroma of fresh lavender wafted through the air, transporting me to a sunlit field buzzing with bees. It was a warm summer afternoon, and the idea of making a classic dessert with a twist struck me like a bolt of inspiration. I decided to marry the silky richness of crème brûlée with the delicate floral notes of lavender and the golden sweetness of honey. The result was an elegant dessert that not only tantalized the taste buds but also painted a beautiful picture of summer in every bite.
Ingredients
2 cups heavy cream
1 cup whole milk
5 large egg yolks
3/4 cup honey
1 tablespoon dried culinary lavender, plus extra for garnish
1 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar (for the topping)
Instructions
Begin by infusing the cream mixture. In a saucepan, combine the heavy cream, whole milk, and dried lavender. Heat this mixture over medium heat until it just begins to simmer, stirring occasionally to prevent scorching. Once it reaches a simmer, remove it from the heat and let the lavender steep for about 15 minutes, allowing the flavors to meld beautifully.
Meanwhile, in a mixing bowl, whisk together the egg yolks, honey, vanilla extract, and a pinch of salt until smooth. The honey will lend a lovely sweetness that complements the floral notes of the lavender.
After the lavender has steeped, strain the cream mixture through a fine-mesh sieve to remove the lavender buds. Slowly pour the infused cream into the egg yolk mixture, whisking continuously to temper the eggs and prevent them from scrambling. This step is crucial for achieving a smooth and creamy texture.
Preheat your oven to 325°F (160°C). Once the mixture is well combined, pour it into ramekins, filling them about three-quarters full. Arrange the ramekins in a baking dish and carefully add hot water to the dish, ensuring that the water reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly.
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers remain slightly jiggly. Remove the ramekins from the water bath and let them cool to room temperature before refrigerating for at least 4 hours or overnight. This chilling time allows the flavors to deepen and the custard to firm up.
When you’re ready to serve, sprinkle a thin layer of granulated sugar over the top of each chilled custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, you can place the ramekins under the broiler for a minute or two, but keep a close eye on them to avoid burning.
Once the sugar has hardened and cooled slightly, garnish your crème brûlée with a sprinkle of dried lavender for an extra touch of elegance. Serve immediately and watch as your guests crack through the caramelized top to reveal the luscious lavender-honey custard beneath.
This Lavender Honey Crème Brûlée is not just a dessert; it’s a celebration of summer, a little moment of bliss that transports you to a sunny afternoon in a lavender field. Enjoy every delicate bite!