Orange Lavender Crème Brûlée is a delightful twist on the classic French dessert, blending aromatic lavender and zesty orange. This recipe is perfect for impressing guests at a dinner party or enjoying a fancy treat at home.
Heavy cream is the base of your custard, providing richness and a smooth texture. The dried lavender infuses the cream with a gentle floral note, while the orange zest adds brightness and a hint of citrus. You'll need large egg yolks for the custard's creamy consistency, and granulated sugar for sweetness. A touch of vanilla extract enhances the flavor, and a pinch of salt balances the sweetness. Finally, super-fine sugar is used for the crispy, caramelized topping.
Pair your Orange Lavender Crème Brûlée with a light, sparkling wine or a cup of earl grey tea. Garnish with a small sprig of fresh lavender or a twist of orange peel for a beautiful presentation. It's also lovely served alongside fresh berries for added color and freshness.
First, preheat your oven to 325°F (163°C) and set up a water bath by placing a baking dish inside a larger roasting pan. This step helps the custard cook evenly. In a medium saucepan, combine the heavy cream, dried lavender, and orange zest. Heat the mixture over medium flame until it just starts to simmer. Once it simmers, remove it from the heat and let the flavors steep for about 10 minutes.
While the cream is steeping, whisk together the egg yolks, granulated sugar, vanilla extract, and salt in a large bowl until everything is well combined. Strain the cream mixture to remove the lavender and zest, ensuring a smooth custard. Gradually whisk the warm cream into the egg mixture, taking care not to scramble the eggs.
Pour the custard mixture into individual ramekins and place them in the prepared baking dish. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. This water bath will prevent the custard from cracking while baking. Bake them for about 45 minutes, or until the centers are set but still slightly jiggly.
Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate them for at least 2 hours to let the flavors meld and the custard set completely.
Before serving, sprinkle an even layer of super-fine sugar on top of each crème brûlée. Use a kitchen torch to caramelize the sugar until it's golden brown and crisp. If you don't have a torch, you can use a broiler, but watch closely to prevent burning.
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