Lavender and Lemon Crème Brûlée
Chef SenaKitchen Studio chef · October 25, 2026An aromatic interpretation of classic crème brûlée enriched with lavender and lemon. It offers a unique experience with its caramelized sugar topping.
Calories are an AI estimate, for information only.
Ingredients · 6
2 servingsTap what you already have; add the rest to your list in the app with one tap.
Custard Base
- Cream300 ml
- Egg Yolks3
- Sugar60 g
- Dried Edible Lavender Flowers1 tsp
- Lemon Zest½ tsp
For Topping
- Granulated Sugarfor topping2 tbsp
Method · 9 steps
- 1
Preheat the oven to 150°C. Prepare 2 heatproof ramekins.
- 2
Pour the cream into a saucepan. Add the lavender flowers and lemon zest. Heat over medium heat, remove from the stove just before boiling (about 5 minutes). Let it steep for about 10 minutes.
- 3
In another bowl, whisk the egg yolks and sugar until light in color and slightly frothy.
- 4
Slowly add the steeped cream mixture through a fine-mesh sieve to the egg yolk mixture, whisking constantly to temper.
- 5
Strain the mixture again and divide it evenly among the ramekins.
- 6
Place the ramekins in a deep baking dish. Fill the baking dish with hot water until it reaches halfway up the ramekins (bain-marie).
- 7
Bake in the preheated oven for 30 minutes, or until the custard is slightly set around the edges but still slightly wobbly in the center.
- 8
Remove from the oven, discard the water from the tray, and let cool to room temperature. Once completely cooled, cover with plastic wrap and chill in the refrigerator for at least 2 hours.
- 9
Just before serving, sprinkle 1 tablespoon of granulated sugar over each and caramelize with a kitchen torch or under a very hot broiler until the sugar melts and turns golden brown.
