August 14, 2011

Honey Lavender Crème Brûlée

honey lavender crème brûlée

I’ve never been super-girly. I tend to avoid pink at all costs. I’d prefer not to smell like flowers and I JUST recently got into nail polish. But when it comes to eating things that are typically feminine, I definitely own my femininity. I will totally drink a bright pink cocktail out of a martini glass. I’ll eat a cupcake covered in frosted flowers like a champ! This honey lavender crème brûlée might be the most girly thing I’ve made, and I had absolutely no problem eating it. It’s subtly floral and perfectly sweet. It has a thick custard bottom that’s both light & creamy and a hard caramel shell that’s fun to crack into. It’s the crème brûlée that made me like crème brûlée!


That’s right, I’m not a huge fan of crème brûlée. So why would I put it on my list of things to do before my birthday? Somehow I felt that if I made it from scratch I could grow to appreciate the dessert. It totally worked! I love it and I think you will too.  If you happen to make this for your husband or boyfriend, don’t mention anything about it being feminine. Trust me.

# 23. Make crème brûlée = DONE!

And we’re off!

Get your ingredients together!


Look! Lavender! It’s cooking lavender! I got it in the spice section at my Whole Foods.


Milk+ Cream + Lavender gets boiled. Then you steep it for about 15 minutes.

about to steep

While that’s happening, sort out your egg yolk situation.

yolk seperation

Put the honey & sugar in with the yolks and whisk!

yolk, honey & sugar

Slowly add the milk/lavender mixture into the yolk mixture. Whisk fast! Keep at it.

lavender milk + egg sugar

Once it’s fully incorporated, strain the mixture. Get rid of the lavender!


Skim the top of the cream and pop it in the fridge for 4 hours.


When the custard base has chilled, pour into the ramekins.


When you’re ready to bake your custard, put the ramekins in a pan. Add hot water to make a bath.

Cover it with foil and pop it in the oven.

in a hot water bath

They come out like this! Jiggle it, baby!


Let cool and then wrap up and place in the fridge!

off to the fridge

When you’re ready to serve, sprinkle the tops of each custard with sugar.


Fire up your torch OR heat up your broiler and brown that sugar!


Look! It’s so pretty.

honey lavender crème brûlée

Crack into that caramel crust!


I know you want to.

Honey Lavender Crème Brûlée

Makes 5-6 Servings

(recipe from the girl & the fig cookbook, by Sandra Bernstein)

  • 2 1/4 cups heavy cream
  • 3/4 cup milk
  • 1 1/2 tablespoons dried lavender, plus more for garnish
  • 8 egg yolks
  • 1/2 cup sugar, plus about 4 tablespoons sugar for sprinkling
  • 2 tablespoons wildflower honey

Place the cream and milk in a saucepan and add the lavender. Bring to a boil and turn off the heat. Let the lavender steep for about 15 minutes or until the milk has a lavender flavor. Meanwhile, beat the egg yolks, the 1/2 cup sugar, and the honey in a separate bowl until smooth. Whisk into the lavender-cream mixture. Strain through a fine-mesh sieve and skim off any foam. Refrigerate for at least 4 hours.

Preheat oven to 350F. Pour the mixture into 6 ramekins (I filled up 5). Set the ramekins in a baking pan and add enough hot water to reach halfway up the sides of the ramekins. Cover the baking pan with foil and place in the oven. Bake for 40 minutes or until set. (Test for done-ness by jiggling the ramekins.) Remove the baking pan from the oven and allow the ramekins to cool in the water bath for 5 minutes. Refrigerate for a few hours or overnight.

Before serving, sprinkle the tops with a thin layer of sugar and caramelize with a small torch or under a broiler set on high. Garnish each crème brûlée with lavender blossoms.

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