Craving a dessert that combines the rich creaminess of a traditional crème brûlée with the delicate floral notes of lavender and the sweet indulgence of honey? Look no further than this exquisite Lavender Honey Crème Brûlée recipe. It’s a symphony of flavors that will transport your taste buds to a culinary paradise.
Imagine breaking through the crisp, caramelized sugar crust to reveal a velvety custard infused with the subtle aroma of lavender and the honeyed sweetness that lingers on your palate. This dessert is a true masterpiece, combining the elegance of a classic French treat with the unique twist of floral and honey accents.
Ingredients:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1/4 cup honey
- 2 tablespoons lavender buds (culinary grade)
- 1/2 cup granulated sugar (for the topping)
Instructions:
1. Preheat your oven to 325°F (165°C). Place six ramekins or small oven-safe dishes in a large baking pan.
2. In a medium saucepan, combine the cream and lavender buds. Heat over medium heat until the mixture begins to steam and tiny bubbles form around the edges. Remove from heat, cover, and let steep for 30 minutes to infuse the cream with the lavender flavor.
3. In a separate bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until well combined and slightly thickened.
4. Strain the lavender-infused cream through a fine-mesh sieve to remove the buds. Slowly whisk the warm cream into the egg yolk mixture, a little at a time, to temper the eggs and prevent curdling.
5. Stir in the honey until well combined.
6. Divide the custard mixture evenly among the ramekins or dishes.
7. Carefully pour hot water into the baking pan until it reaches halfway up the sides of the ramekins, creating a water bath.
8. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let cool completely on a wire rack.
10. Once cooled, sprinkle an even layer of the remaining 1/2 cup of granulated sugar over the top of each custard.
11. Using a kitchen torch, caramelize the sugar topping by moving the flame in a circular motion until the sugar melts and turns a deep golden brown color.
12. Refrigerate the crème brûlées for at least 2 hours before serving to allow the custard to set completely.
Enjoy this delightful Lavender Honey Crème Brûlée as a sophisticated dessert or a delightful treat to impress your guests. The combination of flavors is truly divine, and the crisp caramelized topping paired with the velvety custard is a match made in dessert heaven.