Lavender Creme Brulee Recipe - Lavender & Macarons (2024)

FAQs

What is the secret of crème brûlée? ›

Cook in a bain-marie

Crème brûlée must be cooked in a bain-marie. It distributes the heat evenly through the egg custard and the temperature can be lowered when necessary.

On the sweet side lavender pairs well with many fruits, tart berries, vanilla, chocolate, citrus, and ginger and pecan and almond flavors. On the savory side combine lavender with rosemary, thyme, oregano, pepper or curry.

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

"You really need to use white granulated sugar," says senior food editor Chris Morocco. The small granules caramelize quickly, meaning the sugar won't get overly burnt and the pudding won't melt. Also, he points out: The white crystals provide a visual cue as you're torching it.

The deep dark secret to this crème brûlée is the layer of homemade chocolate sauce at the bottom, waiting to be swirled into the top layer of rich vanilla custard. Chocolate sauce is one of those things that once you make it yourself, you think, that's it?

Sedative medications (CNS depressants) interacts with LAVENDER. Lavender might cause sleepiness and slowed breathing. Some medications, called sedatives, can also cause sleepiness and slowed breathing. Taking lavender with sedative medications might cause breathing problems and/or too much sleepiness.

Lavender essential oil blends well with: bergamot, sweet orange, lemon, rose, peppermint, eucalyptus, rosemary, thyme, cedarwood, frankincense, rose geranium, pine, cypress, jasmine, ylang-ylang, clary sage, neroli and more essential oils.

A favored scent, the lavender flower also provides a very unique flavor profile – sweet with subtle hints of mint, citrus and spice. This liqueur mixes those subtleties with fresh vanilla. Giving a floral touch to any co*cktail that makes its acquaintance.

Beat the egg yolks in a large heatproof bowl until pale and creamy. Pour the hot steaming coffee cream on to the egg yolks, a third at a time, whisking well. Then whisk in the caster sugar. Strain this liquid through the fine-mesh sieve into a jug.

DOWAN 6-Ounce Square Ramekins

But we particularly liked using these for making crème brûlée, as the wider dimension and shorter height allowed for an amazing caramelized sugar to custard ratio.

What makes a good crème brûlée? ›

French for “burnt cream,” crème brûlée is one of those desserts that seems simple to make, but in reality, requires quite a bit of finesse. The staple ingredients are cream, sugar, vanilla, and egg yolk. The best part? The crackly, caramelized top, thanks to either a kitchen torch or an oven broiler.

This is most likely due to underbaking. Creme Brulee is perfectly baked when it is set and firm around the edges but still has a wobble / jiggle in the middle when shaken. Additionally, it is important to chill thoroughly, ideally overnight, before diving in.