Lavender Crème Brûlée | The Meadow Kitchen

FLOWERS FROM MY MEADOW · THE MEADOW KITCHEN · BOTANICAL BAKING & DESSERTS

Lavender Crème Brûlée

Silky baked vanilla custard delicately infused with culinary Lavender Blossoms and topped with a crisp caramelised sugar crust.

Genuine Flowers from my Meadow Lavender Blossoms 20 g botanical ingredient pouch, not prepared crème brûlée

Authentic Lavender Blossoms 20 g product photograph — ingredient, not finished custard.

Explore Lavender Blossoms →

Ingredients

  • 400 ml cream
  • 1 teaspoon dried Lavender Blossoms
  • 1 teaspoon vanilla extract
  • 4 egg yolks
  • 50 g caster sugar
  • Additional sugar to caramelise

How to prepare

  1. Heat the cream with dried Lavender Blossoms until steaming but not boiling.
  2. Remove from the heat, cover, infuse for 10 minutes and strain out the flowers.
  3. Mix egg yolks with caster sugar, then gradually whisk in the warm infused cream and vanilla.
  4. Pour the custard into ramekins set in a water bath; bake at 150°C for approximately 30–35 minutes, until set with a gentle wobble.
  5. Cool safely and refrigerate until thoroughly chilled.
  6. Sprinkle the surface with additional sugar and caramelise carefully just before serving.

Kitchen notes

Contains milk/dairy and egg. Use only correctly identified culinary-grade Lavandula angustifolia blossoms, never pesticide-treated ornamental lavender. Treat the hot water bath and caramelising sugar with care. Cook custard eggs safely and refrigerate promptly; the preserved archive gives no tested shelf life or yield. No medical claims are made.