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
Scale
- 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