Just the phrase crème brûlée makes my mouth water—the silky, light custard balanced with that hint of rich vanilla is pure perfection. But let’s take it up a notch: why not add a touch of lavender? Pourquoi pas?
You don’t have to wait for your next date night or fancy dinner out to enjoy this treat—you can easily make it right at home.
A quick heads up before you begin: you’ll need caster sugar (or blend granulated sugar until extra fine), a few ramekins, a strainer for after you temper the eggs, and a culinary torch. Both a torch and broiler will give you that signature caramelized top—the difference comes down to presentation. A torch gives a sleek, professional finish, while broiling works just as well for a cozy night in.
For the lavender flavor, use either lavender paste or syrup. I love the 1883 Maison Routin Lavender Syrup (#Ad), and I recommend a one-to-one ratio with the vanilla extract (1 tablespoon vanilla = 1 tablespoon lavender syrup). Want a stronger floral note? Adjust to taste.
Timing is key with crème brûlée. If you make it in the evening, it’ll be ready the next day. Made in the morning? You can enjoy it by that evening. After torching the sugar, chill the ramekins for about 30 minutes to cool the custard again. If you broil instead, plan for 1–2 hours in the fridge, since broiling heats the custard more. Either way, let them rest at room temperature for 15–20 minutes before refrigerating—you don’t want a cracked ramekin!
Now that you know all the tricks, check out the video and ingredient list below to get started!
Ingredients
- 8 Large Egg Yolks
- 1 1/2 Cups Milk (I used almond milk)
- 1 1/2 Cups Heavy Cream
- 1 vanilla bean or 1 Tbsp vanilla extract
- 1 Tbsp Lavender Syrup
- 1/2 cup superfine sugar (I used Caster Sugar)
- 4-6 tablespoons of superfine sugar to top as well
Directions
- Pour milk, cream, vanilla extract (or bean), and lavender syrup into a pot. Bring to a boil and remove from heat.
- Whisk together the 8 large egg yolks and 1/2 cup superfine sugar. Whisk until just mixed.
- Slowly pour the milk mixture into the mixing bowl of eggs/sugar while constantly whisking. Start with a small amount of the milk mixture, stir, add some more, stir, etc.
- Once everything is mixed and you’ve been constantly stirring the entire time, grab another mixing bowl and a strainer.
- Strain the mixture into another bowl and remove any lumps.
- Put in fridge for 1 hr.
- Then remove, pour into ramekins (I used 1 in deep ramekins – this will service 8), and place into a deep dish. Pour boiling water halfway up (1/2 inch) and cook on 250 F for 35-40 minutes.
- You want the edges to be set but the inner part a little jiggly still. Make sure you have a slight jiggle and it’s not all liquid. This step is very important.
- Once you have a slight inner jiggle, take out, and remove from the dish. Let cool for 20-30 minutes; place in fridge for 4-6 hours (or overnight).
- Once the ramekins have set, top with caster sugar. If you broil, keep a close eye so they don’t get burnt. Once removed, let them rest for 20-25 minutes, then put in fridge for 1-2 hrs so the custard can set one last time. Then you’re ready to enjoy!
- If you use a culinary torch, let sit for 15-20 minutes, place back in fridge for 1 hour so custard can set again. Enjoy!
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