Lavender Creme Brulee

Lavender Crème Brûlée
From the kitchen of Chef Tse (
Serves 8

  • 3 cups heavy cream
  • 1 1/2 tablespoons culinary-grade lavender flowers
  • 6 egg yolks
  • 1/2 cup sugar plus more for caramelizing
  • 1/2 teaspoon culinary-grade lavender oil

Preheat oven to 350 degrees. In a heavy saucepan, heat cream until almost boiling. Remove from heat and add lavender flowers. Cover and let steep for 30 minutes.

In a medium bowl, whisk egg yolks and sugar until pale yellow. Using a strainer, pour one cup of hot cream over the eggs. Whisk to combine. Add the rest of the cream and mix to combine. Pour in lavender oil if desired and mix.

Line a roasting pan with a thin cloth towel. Carefully pour the cream into eight small crème brûlée dishes and set them in the pan. Pour hot water into the pan until the water reaches half way up the brûlée molds. Place in the oven and bake for 20 to 25 minutes. The custard should be set but shake gently in the middle. Remove brûlée molds and chill for at least 2 hours.

Remove brûlée molds from the refrigerator and set on a rimmed baking sheet. Sprinkle enough sugar over the brûlée to form an even layer. Using a blowtorch, carefully caramelize the sugar. Serve immediately.


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