Blueberry Lavender Creme Brulee infuses the essence of lavender and fresh blueberries to form a rich, creamy, delicious dessert.
What is Creme Brulee
Creme Brulee goes by a few different names; burnt cream or Trinity cream. It’s comprised of a rich custard topped with a hard caramel crust. The earliest reference to creme brulee dates back to a 1691 cookbook!
You can serve your creme brulee slightly chilled or room temperature. It really doesn’t matter and we’ve served it both ways.
Why Blueberry and Lavender
For this recipe I was inspired by a Creme Brulee shop at one of our local Farmers Markets. They are no longer around but they offered up several unique variations weekly. Inspiration comes from everywhere!
Have No Fear
Do not fear the brulee. People comment to me regularly how afraid they are to make this dessert. Truth is it’s not so complicated and you can do it!
Always Torch the Caramel
See here’s the thing. I have tried a few times to broil the caramel in the oven. It Does Not Work people. It’s nearly impossible to get the perfect amount of color without burning it to a crisp or even attempt to caramelize the top evenly.
Here’s a few tips to help get you started.
- Make the custard the day before and let sit in your refrigerator. This gives the lavender extra time to infuse the custard.
- A small hand held torch works great for burning your sugar.
- Save some blueberries to add on top when you serve.
- I use small canning jars for my brulee. Allows for me to put a lid on and keep in fridge until ready to use.
- You must temper the eggs. Follow instructions carefully.
- Let the creme brulee cool completely in the refrigerator to set up the custard before serving and bruleeing.
- White sugar is the only sugar you should use for torching.
Looking for more blueberry recipes? Here’s a few popular ones:
- Blueberry Caprese Salad
- Blueberry Mango Smoothie Bowl
- Blueberry Guacamole
- Cast Iron Blueberry Focaccia
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- 3 1/2 cups of heavy cream whipping cream
- 1 1/2 cup of white sugar
- 1 tsp lavender heaping tsp
- 1/8 tsp of vanilla
- 8 egg yolks
- 1 cup fresh blueberries
- Preheat oven to 300 and arrange your jars or ramekins in a large baking pan.
- Add approximately 10-15 blueberries to each jar/ramekin.
- Fill your kettle with water & turn it on.
- In a saucepan over medium high heat, combine the cream, 3/4 cup of sugar, lavender, and vanilla. Stir to dissolve the sugar and heat cream to just under boiling (bubbles form around outside edge of cream). Remove from heat and set aside.
- While cream is heating whisk egg yolks together in a large bowl.
- Gradually add about 1/4 cup of the hot cream to the yolks, whisking constantly, then slowly add the remaining hot cream and stir to fully combine.
- Leave your custard in the refrigerator for a couple of hours or over night allowing the lavender to infuse.
- Strain the custard through a sieve into a clean bowl.
- Carefully ladle or pour the custard into the jars/ramekins, filling them about 2/3rds full.
- Place the baking pan on oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the jars/ramekins.
- Bake until the edges have set but the center still jiggles when the ramekin is gently shaken, about 40 to 45 minutes.
- Remove from the water bath and let cool on a rack for 30 minutes. Put lids on jars or cover ramekins with wrap/foil and place in fridge until ready to serve.
- When ready to eat sprinkle 1-2 tbsp of sugar evenly on each custard jar.
- Use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar.
- Serve immediately.