If you're looking to add a touch of elegance and a hint of floral flair to your dessert repertoire, look no further than this Lavender Honey Creme Brulee. This delightful twist on a classic French dessert combines the soothing aroma of lavender with the natural sweetness of honey. It's perfect for impressing guests or treating yourself to something special.
Heavy cream forms the rich base of the custard. It's what gives creme brulee its luxurious texture. Dried culinary lavender is the star of this recipe, infusing the cream with a gentle, floral aroma. Make sure to use culinary-grade lavender to avoid any bitterness. Honey sweetens the custard naturally and complements the floral notes beautifully. Egg yolks thicken the mixture and give the dessert its creamy consistency. Granulated sugar is not just for sweetness; it plays a crucial role in creating that signature caramelized crust. Finally, a touch of vanilla extract enhances all the flavors, bringing everything together.
Pair your Lavender Honey Creme Brulee with a glass of chilled dessert wine or a cup of chamomile tea for a cozy, relaxing finish to your meal. You can also serve it with fresh berries on the side to add a burst of color and freshness.
Start by preheating your oven to 325°F. This ensures it's ready when you need it. Next, grab a saucepan and combine the heavy cream with the dried lavender. Heat them over medium heat until you see tiny bubbles forming around the edges — that's when you know it's time to remove it from the heat. Let the lavender steep in the cream for about 10 minutes. This is where all that lovely flavor infuses.
Once steeped, strain the lavender from the cream to ensure a smooth texture in your creme brulee. Return the cream to the saucepan and stir in the honey. Warm it gently; you don't want it to boil, just warm enough to mix well with the honey.
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick. It should look creamy and luscious. Slowly pour the warm cream into the egg mixture, whisking constantly. This step is crucial to prevent the eggs from cooking. Add the vanilla extract and give it one last stir to combine.
Pour the custard mixture into your ramekins. Place the ramekins in a baking dish, and fill the dish with hot water so it reaches halfway up the sides of the ramekins. This water bath helps cook the custard evenly. Bake for 30-35 minutes. You'll know they're done when the centers are just set but still have a slight jiggle.
Once out of the oven, let them cool to room temperature before popping them in the fridge for at least 2 hours. This chilling time is essential for the flavors to meld and the custard to firm up properly.
Before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden brown. No torch? No problem — a broiler works too, just keep a close eye to avoid burning.
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