Lavender honey creme brulee

November 5, 2010

Lavender honey creme brulee
Posted November 5, 2010 by admin
This is a recipe I tried out many times before being completely happy with that.It is a really smooth creme with a delicious balance of sweetness and aromas.

Posted In:
  • Prep Time:
    30 min
  • Cook Time:
    60 min
  • Ready Time:
    1 hour, 30 min


6 servings


  • 284ml-1/2 pints double cream
  • 284ml-1/2 pints single cream
  • 1 tablespoon lavender honey
  • 6 lavender springs
  • 4 free range egg yolks
  • 75 grams caster sugar
  • 30 grams caster sugar for caramelized top
  • 1 vanilla pod optional


Let infuse cream ,lavender springs and honey for few hours in the fridge.Pre heat the oven at 150 °c.Mix egg yolk and sugar in a bowl until fluffy and pale.Warm the cream and remove just before the boiling point.Pour over the egg mixture and stir well.Cook the mixture over a low heat stirring with wooden spoon for about 8 min or until it coats the back of the spoon.Make it rest 3 min then divide it between the 6 ramekins and cook in bain marie for about 25/30 min.Chill in the fridge for at least 2 hours.

Spread a teaspoon of caster sugar nicely on top of each individual creme brulee and with the help of a flame torch heat the sugar as much as it takes to caramelise and it makes some little bubbles all around. That will create a wonderful crusty layer of caramelised sugar. Serve on a dessert plate with some lavender springs as decoration.


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