A Classic Dessert with a Summery Twist!

These lavender crème brûlées are an easy and sweet way to welcome in the lavender season on a beautiful summer day!

Crème brûlée is one of the classic recipes learned in Baking and Pastry Techniques, a semester-long course in which students learn the basic techniques and fundamental concepts necessary for the industry.

Egg-based custard can be:

  1. Baked
  2. Boiled
  3. Stirred

These three custards make up many of the creams and sauces used in baking and pastry. A crème brûlée is a baked custard since it is placed in the oven and baked until almost set, creating a smooth, creamy product. Using only the yolk gives the product a rich flavor.


  • 1 cup heavy cream
  • 2 tablespoon lavender
  • Pinch of salt
  • 3 egg yolks
  • 1/4 cup sugar


  1. Pour heavy cream and salt into a pot and bring to a boil.
  2. Add lavender to the boiling cream, cover with a lid and let steep for 10 minutes.
  3. Strain cream through a chinois and bring back to a boil.
  4. In a separate bowl, combine the egg yolks and sugar.
  5. Pour the boiling cream over the egg yolks while quickly whisking to temper eggs.
  6. Pour into ramekins and remove any excess bubbles.
  7. Place in a water bath and bake for 20 to 30 minutes at 300º–325ºF until set but still soft in the center.
  8. Once baked, let cool and place in the fridge overnight.
  9. Sprinkle sugar on crème brûlée top in an even coat.
  10. Use a torch to carefully caramelize the sugar layer.

Happy baking!