Lavender Creme Brulee by Chef David Lawrence

May 29, 2009.   6 Comments.   Categories Chef David Lawrence, Contributing Chefs, Custards, Desserts.  


Lavender Creme Brulee

by Chef David Lawrence 

This wonderful and romantic twist to an already romantic dessert was the first recipe that really tugged at my heart strings.  Here it is, in his own words . . .


I went through an obsession with all things lavender.  I hunted down every recipe I could find that used the delicate, purple flowers.  This is an impressive dessert, yet one that people are incredibly intimidated by.  They think of Creme Brulee as something you order in a fancy restaurant, not something to be made at home.  Nothing could be further from the truth.  It is ridiculously east to make, and perfuming the custard with dried lavender flowers really makes it something special.

Serves 6

  • 4 cups heavy cream
  • 1 TBSP dried lavender flowers
  • 8 large egg yolks
  • 3/4 cup sugar, divided

Preheat oven to 300 degrees

Place a large baking dish in the center of the oven and fill it with about an inch of boiling water to create a water bath.

Meanwhile, spray 6 (1/2 cup) ramekins with non-stick cooking spray.  In a large, heavy saucepan over medium heat, bring the cream and the lavender flowers to a simmer.  Remove from heat and allow the mixture to steep for five minutes.  Strain the custard through a fine mesh sieve to remove the lavender flowers.

In a large bowl, mix together the egg yolks and half of the sugar until light and creamy.  Slowly add the cream to the egg mixture,  a little at a time, whisking constantly.  You want to temper, not scramble the eggs.

Pour the custard into the ramekins, filling them about 2/3 full.  Place the ramekins in the baking pan and add more water if necessary to bring the water three quarters of the way up the sides.

Bake for 60 minutes or until the custard is set around the edges but still has a slight jiggle in the middle.  Cooking time will depend on the size of the ramekins.  Begin checking at 30 minutes.  Let the custards cool in the water bath for 30 minutes, then chill for at least two hours.

When ready to serve, sprinkle the remaining sugar over the custards and using a small hand-held torch, caramelize the tops until they bubble and turn golden brown.  If you don’t have a torch, place the ramekins on a sheet pan six inches below the broiler for a few minutes to achieve the same effect.  Refrigerate for ten minutes before serving.

Recipe and photo reprinted with permission of Chef David Lawrence


  1. I’ve tasted lavendar Cookies before, at an herb farm here in East Texas and they were wonderful! Can’t wait to try Lavendar Creme Brulee!

  2. After looking at Lavender Creme Brulee. I am feeling hungry. I wish If I could have some.

  3. That would be great, I’m looking forward to it and thank you for the compliment too! I’m enjoying browsing through all the great recipes here, keep up the good work!

  4. OMG, this sounds amazing, and a great excuse to finally buy one of those little torches!

  5. Hi Jeff… Yes, David and I had an entertaining exchange on Twitter today! I will ask him to respond here so other readers can hear what he has to say. . . and since I’ve never made it… yet!
    You have a nice website. I will enjoy checking out all your recipes! Laura

  6. Very interesting twist on a classic, I have to give this a try sometime. I’ve never cooked with lavender flowers and am curious, how much flavor do they add to this dessert (Creme Brulee is one of my favorites)? I followed the Twitter conversation today between you and David, which is how I cam across this recipe/post. Nicely done.

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