Lavender Creme Brulee Recipe


– 4 cups heavy cream – 1 tbsp organic dried culinary lavender – 3/4 cup granulated sugar, plus more for sprinkling on top, divided – 1 tbsp vanilla extract – 8 egg yolk – 1/4 tsp kosher salt Instruction


Preheat the oven to 320°F. Bring a kettle or pot of water to a boil. Begin by heating the heavy cream in a medium saucepan over medium heat.

Add 1/4 cup of sugar to the milk and stir to combine. Once bubbles begin to form along the edges, remove the saucepan from the heat.

Add the warm yolk mixture into the saucepan with the cream and whisk vigorously to combine.

Then, use a ladle to distribute the batter among 8 (6 oz.) ramekins. Place the ramekins in a deep roasting pan and place them in the oven on the second to lowest rack.

Bake at 320°F for approximately 1 hour, or until the creme brulée is set and the centers only tremble slightly.

Before serving, sprinkle a teaspoon or two of granulated sugar over the top of each creme brulée.