Lavender crème brûlée
A fragrant sweetness with accents of Provence
Crème brûlée is one of the great classics of French gastronomy. In this version delicately scented with lavender, it immediately evokes the sunny landscapes of Provence. We find the softness of the cream, the finesse of the lavender flowers and the famous caramelized rind that cracks under the spoon.
A simple and elegant dessert, perfect to end a summer meal or to bring a Provençal touch to your table.
- Preparation time: 15 minutes
- Cook Time: 35 minutes
- Serves: 4 people
- Resting time: 2 hours
The preparation
1. Infuse lavender
In a saucepan, heat the cream with the lavender flowers until simmering. Remove from the heat and let steep for about 10 minutes.2. Prepare the mixture
In a bowl, whisk the egg yolks with the sugar until slightly foamy.3. Stir in the cream
Strain the cream to remove the lavender flowers and then gradually pour it over the egg-sugar mixture, stirring gently.4. Cooking
Divide the mixture into ramekins. Place them in a dish with hot water (bain-marie) and bake at 150°C for about 35 minutes.5. Rest
Let cool and then place in the fridge for at least 2 hours.6. Caramelization
Just before serving, sprinkle with brown sugar and caramelize with a blowtorch or under the broiler until you have a crispy, golden crust.
The Little Council of the Dominican Cloister
Use a quality edible lavender, in small quantities: its fragrance is powerful and must remain subtle.
Serve the crème brûlée cold with a few fresh lavender flowers or an almond biscuit for an even more Provençal touch.
List of ingredients
- 40 cl whipping cream
- 3 egg yolks
- 40g caster sugar
- 2 teaspoons dried lavender flowers (food)
- Brown sugar or brown sugar for caramelization