Fields of Lavender

So easy. So elegant. So good.

Crème brulée, also known as burnt cream, is very often an understated dessert. Its silky smooth custard base is made with cream, sugar, vanilla and egg yolks ~ ingredients that you no doubt already have on hand, and it can be pulled together quickly and just needs enough time to chill in the refrigerator before serving. A top layer of crunchy, carmelized sugar adds to its rich and creamy decadence.  Most recipes call for using a butane kitchen torch to burn the sugar, but it can also be done under an oven broiler.  There's no need to buy special equipment. 

I splurged on a tin of dried lavender flowers for this cocktail recipe and happened to remember a recipe I'd seen years ago on a now defunct blog called "Fresh Approach Cooking" for this lovely lavender infused crème brulée. It's simply amazing at how a bit of lavender infused in warm cream for just a few minutes can evoke a feeling and image of frolicking in a field of purple lavender blooms somewhere in the south of France, the air heavy with floral perfume.    

Serve this as an elegant end to any meal and I promise you won't be disappointed.


Lavender Infused Crème Brulée
by Rachael of Fresh Approach Cooking

4 ½ cups heavy cream
3 Tbsp dried lavender flower, or 4 tablespoons fresh
6 egg yolks
1/3 cup granulated white sugar
Additonal sugar to top


Heat your oven to 300F.

In a large saucepan, combine the cream and lavender and bring to a gentle boil. Remove from the heat and let the lavender infuse with the cream for 5 minutes.

Whisk the egg yolks and 1/3 cup sugar until light and creamy. Strain the lavender buds from the cream. Slowly pour the cream into the egg and sugar mixture, blending well.

Divide the cream between 6 ramekins. Put into a pan and carefully fill the pan with warm water, until it reaches halfway up the sides of the ramekins.

Bake custards until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove the ramekins and chill for at least 1 hour, or up to 2 days.

To serve, sprinkle one teaspoon of sugar over each custard. Melt the sugar with a blow-torch or place under broiler. It's a good idea to re-chill custards for a few minutes before serving.