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Perfect Lavender Crème Brûlée Recipe Easy Homemade Dessert with Fresh Berries

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A silky custard dessert infused with culinary lavender and topped with a crisp caramelized sugar crust and fresh mixed berries. This elegant yet approachable crème brûlée offers a subtle floral twist perfect for special occasions.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 2 tablespoons dried culinary lavender buds (food-grade)
  • 1/2 cup (100 g) granulated sugar, plus extra for caramelizing
  • 5 large egg yolks, room temperature
  • 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • 1 cup (150 g) fresh mixed berries (raspberries, blueberries, blackberries)
  • Pinch of sea salt (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Place your ramekins in a large baking dish.
  2. In a saucepan, combine heavy cream, whole milk, dried culinary lavender, and vanilla bean seeds (or vanilla extract). Heat over medium until it just starts to simmer—do not boil. Remove from heat and let steep for 15 minutes.
  3. Strain the infused cream through a fine mesh strainer into a clean bowl, pressing gently to extract flavor but removing solids.
  4. In a separate bowl, whisk egg yolks and granulated sugar until pale and slightly thickened, about 2-3 minutes.
  5. Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs and prevent scrambling. Add a pinch of sea salt if desired.
  6. Divide the custard mixture evenly among the ramekins.
  7. Pour hot water into the baking dish around the ramekins until it reaches halfway up their sides to create a water bath.
  8. Bake for 40-45 minutes until the custard is set but still slightly wobbly in the center when gently shaken.
  9. Remove ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours or overnight to firm up the custard and develop flavor.
  10. Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place ramekins under the broiler for 2-3 minutes, watching closely to avoid burning.
  11. Top each brûlée with a handful of fresh mixed berries and serve chilled.

Notes

Do not rush the steeping or chilling stages as they are crucial for flavor and texture. Temper the eggs carefully to avoid scrambling. Use a steady flame when caramelizing sugar to prevent burning. Custard is done when edges are set but center jiggles slightly. Chill custard at least 2 hours or overnight for best results. Caramelize sugar just before serving to keep crust crisp.

Nutrition

Keywords: lavender crème brûlée, crème brûlée recipe, lavender dessert, homemade crème brûlée, fresh berries dessert, floral custard, easy dessert, elegant dessert

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