Name: Lavender Creme Brulee Recipe
Prep time: PT-491826H11M11S
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 3 cups heavy cream; 2 ½ tbsp honey; 1 vanilla bean, seeds scraped; 1 tbsp culinary grade lavender; pinch of salt; 6 egg yolks; 8 tsp brown sugar; 1 cup heavy cream; 1 tbsp powdered sugar; ½ tsp vanilla extract

If you’re looking for a dessert that’s both elegant and bursting with floral charm, this Lavender Creme Brulee Recipe is an absolute must-try. The richness of classic custard meets delicate honey and a subtle hint of lavender, creating a truly unforgettable treat.

A close-up view of a white bowl containing a creme brûlée with a shiny, caramelized golden-brown crust on top, showing spots of darker caramel where the sugar has toasted. A silver spoon lifts a piece of the dish, revealing a creamy, pale yellow custard layer beneath the crisp caramel top, both layers contrasting in texture and color. The smooth custard looks soft and rich, while the hard, glassy caramel layer has a slightly porous texture. The background features a white marbled texture, giving a clean and bright appearance. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lavender Creme Brulee Recipe
Top Tip
How to Serve Lavender Creme Brulee Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lavender Creme Brulee Recipe

Why You'll Love This Recipe

I’ve made this honey lavender creme brûlée more times than I can count, and each time it wows my friends and family. The balance of creamy custard with that signature caramelized sugar top and floral lavender notes is just dreamy.

Decadently smooth texture: Thanks to a double straining process, this custard is silky, luscious, and utterly indulgent.
Subtle floral infusion: Culinary grade lavender adds a delicate, springtime freshness that’s not overpowering.
Perfectly balanced sweetness: Honey enriches the custard with a gentle, natural sweetness that pairs beautifully with brown sugar topping.
Impressively simple prep: With straightforward steps and everyday ingredients, it’s easier to make than you might think.

Ingredients & Why They Work

When it comes to making the perfect lavender creme brûlée, quality really matters, especially for ingredients like cream, lavender, and vanilla. Here’s a quick rundown of what to look for and why each ingredient plays a starring role.

Flat lay of a small white ceramic bowl of heavy cream, a small white ceramic bowl of golden honey, one whole vanilla bean pod with scraped seeds next to it, a small white ceramic bowl filled with dried culinary lavender blossoms, a small white ceramic bowl of fine pinch of salt, six whole uncracked brown eggs with clean shells, a small white ceramic bowl of light brown granulated sugar, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of clear vanilla extract, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Heavy cream: The foundation of any creme brûlée, its richness creates the custard’s signature creamy texture.
Honey: Adds natural sweetness and depth, complementing the floral notes of lavender.
Vanilla bean: Using real vanilla seeds brings authentic warmth and complexity far beyond extract.
Culinary grade lavender: Essential for safe consumption and that delicate fragrance without bitterness.
Pinch of salt: Enhances all the flavors by balancing sweetness and deepening the custard’s richness.
Egg yolks: The key to thickening the custard and giving it that velvety mouthfeel.
Brown sugar: For caramelizing the perfectly crisp, golden brulee top.
Powdered sugar and vanilla extract: Combined into the whipped cream for a smooth, luscious finishing touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Lavender Creme Brulee Recipe is how easily you can personalize it to suit your taste and occasion. Whether you want to dial up the floral notes or add a little twist with a new topping, there’s plenty of room to make it truly yours.

Lavender Intensity: I love experimenting by adjusting the lavender infusion time. If you prefer a more pronounced floral aroma, steep the cream for up to 40 minutes—but be careful not to overdo it, as it can turn bitter.
Sweetener Swap: Instead of honey, sometimes I use a mild maple syrup to add a slightly different depth of sweetness. It complements the lavender beautifully for a cozy, autumn twist.
Whipped Cream Flavors: Try infusing your whipped cream with a hint of lemon zest or a splash of lavender syrup for an even more elaborate finish.
Ramekin Size: Using shallower 1-inch-deep ramekins yields a faster bake and a classic texture, but deeper ramekins (2 inches) can make for a more indulgent, custard-rich dessert.
Dietary Variation: For a lighter option, try substituting half of the heavy cream with coconut cream. It adds subtle tropical notes while keeping things rich and creamy.

Step-by-Step: How I Make Lavender Creme Brulee Recipe

A shiny silver pot is filled with a light cream liquid that has small dark specks spread throughout. Inside the pot, a silver whisk lies resting, partially submerged in the creamy mixture. The pot is placed on a stovetop with dark grates, and the background is softly blurred. The scene is simple and clean, focusing on the creamy mixture and whisk. photo taken with an iphone --ar 2:3 --v 7

Step 1: Infuse the Cream with Lavender and Honey

Start by combining 3 cups of heavy cream, 2 ½ tablespoons of honey, the seeds and pod of 1 vanilla bean, 1 tablespoon of culinary grade lavender, and a pinch of salt in a saucepan. Warm over medium heat until it just begins to simmer, then turn off the heat, cover, and let it steep for 30 minutes. This is where those lovely floral and honey notes meld into the creamy base. Make sure you don’t rush this step—it’s the heart of the flavor!

Step 2: Preheat Oven and Prepare Egg Yolks

While the cream infuses, preheat your oven to 300°F (150°C). Meanwhile, whisk 6 egg yolks in a bowl until smooth and slightly thickened. A gentle wrist action is key here—you want a silky texture that will blend perfectly with the warm cream.

Step 3: Strain and Temper the Custard

Once steeped, strain the cream mixture through a fine mesh sieve into a 4-cup Pyrex pitcher to remove lavender buds and the vanilla pod. Slowly pour the warm cream into the egg yolks while whisking continuously. This tempering process prevents your eggs from scrambling and ensures a smooth custard.

For an ultra-luxe texture, strain the mixture a second time through a clean fine mesh sieve back into a clean pitcher. This extra step guarantees silky smoothness in every spoonful.

Step 4: Fill Ramekins and Set Up the Water Bath

Divide the custard evenly into 4-ounce ramekins. Arrange the ramekins in a roasting pan. Then, with care, pour hot water from a kettle into the pan until it reaches halfway up the sides of the ramekins. Pour slowly around the edges to avoid splashing water directly into the custards—which can prevent them from setting properly.

Step 5: Bake the Custards to Perfection

Bake for 30 minutes if your ramekins are shallow (1-inch deep). For deeper ones (about 2 inches), bake for 45 to 50 minutes. The key is to remove them once the custards are mostly set but still have a slight jiggle in the center. They will firm up as they cool, giving you that signature crème brûlée texture.

Step 6: Cool and Chill Overnight

Remove the ramekins from the water bath and oven. Let them cool to room temperature, then refrigerate uncovered overnight. This chilling time is essential for the custard to set fully and develop its rich, creamy consistency.

Step 7: Caramelize the Sugar Topping

When you’re ready to serve, sprinkle 1 teaspoon of brown sugar evenly over each custard. Move your oven rack to the highest position and preheat the broiler. Place the ramekins on a flat baking sheet and broil for 10 to 15 seconds—just until the sugar bubbles and caramelizes to a golden brown. Watch closely here to avoid burning!

Step 8: Whip Up Homemade Cream and Serve

Whip together 1 cup heavy cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla extract until soft peaks form. After the caramelized tops cool slightly, add a generous dollop of this homemade whipped cream to each custard. Garnish with dried lavender blossoms for an elegant, fragrant finish. Then dive into your dreamy honey lavender creme brûlée!

Top Tip

Mastering the perfect Lavender Creme Brulee Recipe can feel a bit intimidating at first, but a few little insights can make all the difference. These tips come from hands-on experience and a whole lot of tasting — trust me, they’ll help your dessert shine beautifully every time!

Gentle Infusion: I find that steeping the lavender with the cream off the heat for a full 30 minutes really brings out that delicate floral flavor without bitterness, which can happen if it’s boiled.
Water Bath Care: One lesson learned the hard way — be super careful not to splash water into the ramekins when pouring the water bath. I once ruined a batch by not watching closely enough, and the custard never set properly!
Two-Strain Technique: Straining twice might seem tedious, but it’s my secret to that ultra-smooth, silky texture that makes this creme brûlée feel extra luxurious.
Broil with Vigilance: The sugar caramelizes in about 10-15 seconds, so keep your eyes on it the whole time to avoid burning and bitterness. That crackly caramel is the best part!

How to Serve Lavender Creme Brulee Recipe

The dish shows a white bowl with a dessert that has three main layers: on the left side, a line of fresh blueberries and a small sprig with purple flowers; in the center, a shiny caramelized yellow-orange layer with a smooth but slightly crispy texture; and on the right, a smooth, creamy light yellow layer that looks soft and thick. The bowl sits on a white marbled surface, and a silver spoon lies next to it on the right side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a truly elegant presentation, garnish your creme brûlée with a small sprinkle of dried lavender blossoms right on top of the whipped cream dollop. It adds a lovely touch of color and reinforces the signature floral note. You can also add a few fresh mint leaves or a thin twist of lemon zest for a bright contrast that pairs wonderfully with the honey and vanilla flavors.

Side Dishes

This dessert really shines on its own, but if you want to offer a little something alongside, consider pairing it with fresh spring berries — like raspberries or blueberries — which complement the lavender’s floral brightness. A simple shortbread cookie or almond biscotti also work beautifully to add a bit of crunch. For a heartier finish to your meal, a light green salad with a citrus vinaigrette cleanses the palate before dessert.

Make Ahead and Storage

Storing Leftovers

After the creme brûlées have fully set in the fridge overnight, you can cover them tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. Keep the sugar topping caramelized just before serving for the best texture and flavor.

Freezing

Freezing creme brûlée isn’t recommended because it can disrupt the delicate custard texture. The ice crystals tend to break down the smoothness, resulting in a grainy finish once thawed. It’s best enjoyed fresh or refrigerated within a few days.

Reheating

This dessert is best served cold right from the fridge. If you prefer a slightly warmer custard before caramelizing the sugar topping, you can leave the ramekins at room temperature for 15-20 minutes before broiling. Avoid microwaving as it can cook the custard unevenly.

Frequently Asked Questions:

Can I use dried lavender instead of culinary-grade lavender?

It’s important to use culinary grade lavender because it’s specially grown and harvested for cooking, ensuring a pleasant flavor and safety. Regular dried lavender, often intended for crafts, can taste bitter or be treated with chemicals not suitable for eating.

How do I know when the custard is perfectly baked?

The custard should be mostly set but still have a slight jiggle in the center when you gently shake the ramekin. It will continue to firm up as it chills overnight, so avoid overbaking to keep it silky smooth.

Can I prepare the custard mixture ahead of time before baking?

It’s best to bake the custard soon after preparing the mixture to maintain freshness and texture. However, once baked and cooled, you can refrigerate the custards overnight or up to 3 days before caramelizing the sugar topping.

What is the best way to caramelize the sugar topping?

This Lavender Creme Brulee Recipe uses the oven broiler method: sprinkle 1 teaspoon of brown sugar on top and broil close to the heating element for 10-15 seconds. Watch carefully to avoid burning. Alternatively, you can use a culinary torch for more control.

Final Thoughts

This Lavender Creme Brulee Recipe holds a special place in my heart—it’s the perfect blend of classic comfort and gentle floral elegance. Whether you’re impressing guests at a spring dinner party or treating yourself to a fancy weekend dessert, its smooth custard and crisp caramelized sugar deliver pure joy with every spoonful. I hope these tips and serving ideas inspire you to create and savor this lovely dessert often. Happy cooking and bon appétit!