Lavender Creme Brulee

Lavender Creme Brulee

Creme Brulee, with the infused flavour of lavender and vanilla, makes a delicious creamy desert and it really is very straightforward. Just remember it needs to be left overnight so start to prepare the day before you want to eat it!


  • 600ml (1 pint) double cream
  • 1 vanilla pod, split or 2.5ml vanilla essence                  
  • 15ml culinary lavender grains
  • 4 large egg yolks
  • 125g caster sugar, plus 1 tablespoon

Pour the cream into a saucepan, add the vanilla and lavender grains then slowly bring to the boil. Turn off the heat, cover and leave to infuse for at least 30 minutes.

In a bowl, beat the egg yolks with the tablespoon of sugar, then add the infused cream and mix thoroughly. Strain into a jug, then pour into 6 ramekins. Place the ramekins in a roasting tin with hand-hot water to halfway up the side of the ramekins.  Bake at 150°C (300°F) Mark 2 for 30 – 35 minutes.  Cool, then refrigerate overnight.

Melt the remaining caster sugar in a small, heavy based saucepan over a low heat; do not stir.  When a pale syrup begins to form, rotate the pan gently until it has all dissolved. Increased the heat a little and cook to a rich, chestnut brown, this will only take a few seconds so keep a close watch!  Pour immediately onto a lightly oiled baking tray and allow to cool until set hard.  Crush the caramel into a fine powder using a rolling pin or food processor.

Spoon the crushed caramel over each custard to make a thiCreme Bruleen, even layer.  Cover the custard completely.  Place under a very hot grill for about 30 seconds until the caramel melts and the surface is smooth.  Leave in a cool place (not the fridge) for up to an hour before serving.

Lavender and raspberries are a great combination, so why not try adding a thin layer of fruit to the bottom of the ramekins before adding the infused cream.

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