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