Desserts
Lemon Lavender Crème Brûlée
⏱ 45 minutes
🍽 6 people
👁 9 views
Ingredients
- 2 1/2 cups heavy cream
- 1 cup granulated sugar
- 2 tablespoons dried lavender buds
- 2 lemons, zested and juiced
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large egg yolks
- 1/4 cup granulated sugar, for caramelizing
Preparation Steps
- Preheat the oven to 300°F (150°C).
- In a medium saucepan, combine the heavy cream, granulated sugar, lavender buds, lemon zest, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- In a small bowl, whisk together the egg yolks and vanilla extract. Gradually add the lemon juice to the egg yolks, whisking constantly.
- Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
- Strain the mixture into 6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
- Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.
