White Chocolate Lavender Brulee has become my go-to for impressing guests with minimal fuss, ever since I first tasted a version at a charming French bakery. The delicate floral notes of lavender combined with the sweet creaminess of white chocolate create an almost ethereal dessert experience. I remember the first time I made it myself; the aroma of warm cream infused with lavender filled my kitchen, promising something truly special. This particular White Chocolate Custard, when perfectly brûléed, offers a delightful contrast between the smooth, cool custard and the shatteringly crisp sugar crust. It’s a dessert that feels incredibly elegant yet is surprisingly achievable. Let’s get cooking!
Why You’ll Love This White Chocolate Lavender Brulee
You’ll adore this dessert for so many reasons:
- Incredible Taste: A dreamy blend of sweet white chocolate and subtle floral lavender that’s truly unique.
- Quick Prep Time: Most of the magic happens in the oven and fridge, leaving you with minimal active work.
- Elegant Presentation: This dessert looks sophisticated, making it perfect for special occasions.
- Budget-Friendly Sophistication: It feels luxurious but uses accessible ingredients.
- Family-Friendly Flavors: While elegant, the sweet creaminess is a hit with most ages.
- Aromatic Experience: The gentle perfume of lavender makes this one of my favorite Floral Desserts.
- Satisfying Texture Contrast: The creamy custard meets a perfectly crisp torched sugar crust.
- Versatile Floral Desserts: It’s a wonderful example of how lovely floral notes can be in sweets.
Ingredients for White Chocolate Lavender Brulee
Gathering these ingredients is the first step to creating a truly delightful White Chocolate Custard. High-quality components really make a difference here, especially the white chocolate and culinary lavender. I always opt for a creamier white chocolate with good cocoa butter content for the smoothest, richest custard base.
- 480 ml (2 cups) heavy cream – this is the base for our rich custard
- 100 g (3.5 oz) white chocolate, finely chopped – choose a good quality bar for best results
- 1 tsp dried culinary lavender buds – ensure it’s culinary grade for safe consumption
- 5 large egg yolks – these provide richness and help thicken the custard
- 60 g (1/4 cup) granulated sugar – for sweetness and the brûlée crust
- 1/2 tsp pure vanilla extract – enhances all the other flavors
- Pinch of salt – balances the sweetness
- 4 tsp granulated sugar – for the signature torched sugar crust
- 2 tbsp shelled pistachios, finely chopped – adds a lovely crunch and color
How to Make White Chocolate Lavender Brulee
This method ensures a silky smooth custard with that irresistible crackly top. I love how the aroma of lavender fills the kitchen as it infuses!
- Step 1: Preheat your oven to 150°C (300°F). Get a deep baking pan ready, as we’ll be creating a water bath.
- Step 2: In a medium saucepan, combine the 2 cups heavy cream and 1 tsp dried culinary lavender buds. Heat gently over medium-low heat, just until tiny bubbles form around the edges – don’t let it boil. Remove from heat, cover, and let it steep for 15 minutes to allow the lavender flavor to infuse fully.
- Step 3: Strain the cream through a fine-mesh sieve into a clean bowl, discarding the lavender buds. Add the 3.5 oz white chocolate, finely chopped, to the warm cream and stir until it’s completely melted and the mixture is smooth.
- Step 4: In a separate bowl, whisk together the 5 large egg yolks, 1/4 cup granulated sugar, 1/2 tsp pure vanilla extract, and a pinch of salt until the mixture is pale yellow and slightly thickened.
- Step 5: This is called tempering: very slowly, pour about half of the warm white chocolate-cream mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining cream. Stir well.
- Step 6: Strain the custard mixture one more time through the sieve into a pitcher or bowl with a spout. This ensures an ultra-smooth texture, crucial for the perfect custard.
- Step 7: Divide the custard evenly among four 4-ounce ramekins. Place the filled ramekins into the deep baking pan. Carefully pour hot water into the baking pan until it comes halfway up the sides of the ramekins.
- Step 8: Bake for 35–40 minutes. The custards should be just set, with a slight wobble in the very center. Carefully remove the ramekins from the water bath and let them cool on a wire rack. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to chill completely.
- Step 9: Just before serving, sprinkle 1 tsp of granulated sugar evenly over the surface of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a beautiful, golden-brown, crackly Torched Sugar Crust. If you don’t have a torch, you can carefully place them under a hot broiler for a minute or two, watching closely to prevent burning. That gorgeous Torched Sugar Crust is key!
- Step 10: Garnish your freshly brûléed White Chocolate Lavender Brulee with the 2 tbsp finely chopped pistachios for a lovely pop of color and crunch. Enjoy your elegant dessert!
Pro Tips for the Best White Chocolate Lavender Brulee
I’ve learned a few tricks to make this dessert absolutely perfect every time. Following these simple tips will elevate your White Chocolate Lavender Brulee from good to unforgettable!
- Don’t Over-Steep the Lavender: While you want that lovely floral note, steeping the lavender too long can make it bitter. Start with 15 minutes and taste the cream – you can always steep longer if needed, but you can’t un-steep!
- Quality White Chocolate Matters: Use a good quality white chocolate that lists cocoa butter as a primary ingredient. Cheaper alternatives can sometimes seize or create a grainy texture.
- Gentle Heat is Key: Whether infusing the cream or tempering the eggs, always use low to medium-low heat. This prevents the milk proteins and eggs from curdling, ensuring a silky smooth custard.
- Strain, Strain, Strain: I can’t emphasize this enough! Straining the custard mixture not only removes any tiny bits of cooked egg but also ensures the smoothest, most luxurious texture.
What’s the secret to perfect White Chocolate Lavender Brulee?
The real secret is the combination of a gentle water bath bake and the careful tempering of the eggs with the warm cream. This method ensures a custard that’s cooked evenly without curdling, resulting in that incredibly smooth texture, perfect for a delicate Pistachio Crunch Dessert.
Can I make White Chocolate Lavender Brulee ahead of time?
Absolutely! You can prepare the custards up to 24 hours in advance, cover them tightly with plastic wrap, and keep them chilled in the refrigerator. Just remember to brûlée the tops right before serving.
How do I avoid common mistakes with White Chocolate Lavender Brulee?
Avoid over-baking, which leads to a rubbery texture. Also, ensure your lavender is culinary grade and don’t over-steep it. Finally, always strain the custard for ultimate smoothness!
Best Ways to Serve White Chocolate Lavender Brulee
This elegant dessert shines on its own, but I love pairing it with simple accompaniments that complement its delicate flavors. For a truly special occasion, consider serving your White Chocolate Lavender Brulee alongside a light almond biscotti or a few fresh berries. The subtle crunch of the biscotti or the tartness of raspberries provides a lovely contrast to the creamy custard. It’s a fantastic way to showcase how beautiful Floral Desserts can be when balanced with classic flavor pairings. A small glass of Moscato or a delicate herbal tea also makes a wonderful accompaniment.
Nutrition Facts for White Chocolate Lavender Brulee
This elegant dessert offers a rich and satisfying experience. Here’s a breakdown of the estimated nutritional values per serving:
- Calories: 410
- Fat: 31g
- Saturated Fat: 18g
- Protein: 5g
- Carbohydrates: 28g
- Fiber: 0.5g
- Sugar: 26g
- Sodium: 55mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat White Chocolate Lavender Brulee
Once your beautiful White Chocolate Lavender Brulee has cooled completely, proper storage is key to preserving its delicate texture and flavor. I always let them cool on a wire rack for about an hour before covering them tightly with plastic wrap to prevent any condensation. You can store these chilled custards in the refrigerator for up to 3-4 days. While freezing isn’t ideal for the brûléed crust, you *can* freeze the un-brûléed custards for up to 3 months. For reheating, if they haven’t been brûléed yet, simply bring them to room temperature for about 30 minutes before torching the sugar. If they were refrigerated after brûléeing, they are best enjoyed cold or at room temperature.
Frequently Asked Questions About White Chocolate Lavender Brulee
Can I make White Chocolate Lavender Brulee ahead of time?
Yes, you absolutely can! I often prepare the custards the day before for parties. Just make sure to cover them tightly with plastic wrap and refrigerate them. The key is to only torch the sugar crust right before you plan to serve them, so it stays perfectly crisp.
How do I get a good lavender flavor in my White Chocolate Lavender Brulee?
The trick to a perfect Lavender Creme Brulee flavor is in the infusion step. Heat the cream and lavender buds gently, then let them steep for about 15 minutes. Taste a tiny bit of the cream; if it’s not floral enough, you can steep for another 5 minutes, but be careful not to overdo it, as too much lavender can turn bitter.
What if I don’t have a kitchen torch for the White Chocolate Lavender Brulee?
No torch? No problem! You can still achieve that beautiful caramelized crust. Sprinkle the sugar evenly over the chilled custard, then place the ramekins under a preheated broiler for just 1-2 minutes. Keep a very close eye on them, as they can go from perfectly golden to burnt in seconds. This method works well for that signature White Chocolate Lavender Brulee finish.
Can I substitute the pistachios in this White Chocolate Lavender Brulee?
Definitely! While pistachios add a beautiful color and nutty crunch, you can absolutely swap them out. Finely chopped toasted almonds, macadamia nuts, or even a sprinkle of candied ginger would be delicious. They all offer a lovely texture contrast to the smooth custard, making it a versatile dessert.
Variations of White Chocolate Lavender Brulee You Can Try
Once you’ve mastered the classic, there are so many fun ways to play with this elegant dessert! I love experimenting with different flavor infusions and toppings to create unique twists on the original White Chocolate Lavender Brulee.
- Citrus Swirl: Add a tablespoon of finely grated lemon or orange zest to the cream mixture along with the lavender for a bright, zesty note that pairs beautifully with white chocolate.
- Berry Infusion: For a delightful burst of color and tartness, gently fold a tablespoon of finely diced fresh raspberries or blueberries into each ramekin before baking. This creates a beautiful surprise within the custard, complementing the floral notes.
- Dairy-Free Delight: You can adapt this recipe for a dairy-free version by using full-fat coconut milk or a rich, unsweetened cashew cream instead of heavy cream. The result is still wonderfully creamy, and the coconut adds a subtle tropical undertone.
- Spiced White Chocolate: Introduce a hint of warmth by adding a pinch of cardamom or a tiny sliver of star anise to the cream infusion. This creates a more complex flavor profile that’s perfect for cooler evenings, and it still allows the white chocolate and lavender to shine through, creating a unique Pistachio Crunch Dessert experience.

White Chocolate Lavender Brulee: 5 Star Recipe
- Total Time: 5 hours
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A decadent twist on classic crème brûlée, this recipe infuses silky white chocolate custard with delicate culinary lavender. It’s finished with a crisp torched sugar crust and a vibrant scatter of crushed pistachios for a creamy, floral, and nutty dessert.
Ingredients
- For the Custard Base:
- 480 ml (2 cups) heavy cream
- 100 g (3.5 oz) white chocolate, finely chopped
- 1 tsp dried culinary lavender buds
- 5 large egg yolks
- 60 g (1/4 cup) granulated sugar
- 1/2 tsp pure vanilla extract
- Pinch of salt
- For the Topping:
- 4 tsp granulated sugar (for brûlée crust)
- 2 tbsp shelled pistachios, finely chopped
Instructions
- Infuse the cream: In a saucepan, heat the cream and lavender buds over medium-low heat just until simmering. Remove from heat, cover, and let steep for 15 minutes.
- Melt in white chocolate: Strain the lavender buds and return the warm cream to the pot. Add the chopped white chocolate and stir until fully melted and smooth.
- Prepare the egg mixture: In a bowl, whisk egg yolks, sugar, vanilla, and salt until pale and slightly thickened.
- Temper and combine: Slowly pour the warm cream into the yolk mixture, whisking constantly. Strain the custard through a fine sieve for the smoothest texture.
- Bake the custards: Divide into 4 ramekins. Place in a deep baking pan and fill the pan with hot water halfway up the sides of the ramekins.
- Bake at 150°C (300°F) for 35–40 minutes, or until just set with a slight jiggle in the center. Cool, then refrigerate for at least 4 hours or overnight.
- Brûlée the top: Sprinkle 1 tsp sugar evenly over each custard. Torch the top until the sugar melts and forms a golden crust.
- Garnish & serve: Sprinkle generously with crushed pistachios just before serving for a pop of color and crunch.
Notes
- For a deeper lavender flavor, steep for up to 20 minutes — but taste test to avoid bitterness.
- Use high-quality white chocolate with cocoa butter for the best result.
- A kitchen torch works best for the brûlée finish, but broiling briefly in the oven can work in a pinch.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked Custard
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 410
- Sugar: 26g
- Sodium: 55mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 210mg
Keywords: White Chocolate Lavender Brulee, Lavender Creme Brulee, White Chocolate Custard, Torched Sugar Crust, Pistachio Crunch Dessert, Floral Desserts, Easy French Desserts, Elegant Desserts