Blueberry Lavender Creme Brulee infuses the essence of lavender and fresh blueberries to form a rich, creamy, delicious dessert perfect for Spring or Summer!
Blueberry Lavender Creme Brulee
A favourite dessert in this house, Blueberry Lavender Creme Brulee utilizes summer fresh blueberries and food grade lavender to create a memorable treat that can be made on repeat all summer long.
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 however we try to let it sit out and come to room temperature to ensure the glass is not super cold when we torch the top to brulee it.
Why Blueberry and Lavender
Lavender and Blueberry are a match made in heaven. There are plenty of recipes featuring these two ingredients since they fuse together beautifully!
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 making creme brulee. People comment to me regularly how afraid they are to make this dessert but really the truth is it’s not complicated and you can do it!
Always Torch the Caramel
I have tried a few times to broil the caramel in the oven and it doesn’t work for me without affecting the custard. 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. We always use a kitchen torch and it always comes out perfectly.
Here’s a few tips to help get you started.
PRO TIPS
- 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 you should try!
- Blueberry Caprese Salad
- Blueberry Mango Smoothie Bowl
- Blueberry Guacamole
- Cast Iron Blueberry Focaccia
If you made this recipe tag Wanda Baker on Instagram, hashtag it #bakersbeans or #wandabaker and follow me on Pinterest!
Ingredients
- 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
Instructions
- 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.
oh my gosh! this looks and sounds absolutely lovely! will have to pin it for future dessert ideas! thanks for sharing! XOXO
Thanks for stopping by – it’s pretty simple to make to!
Creme brûlée is hands down my favorite dessert! I can’t wait to try this recipe.
LiveLifeWell,
Allison
I love creme brulee to. Just created a pumpkin creme brulee which I need to get posted! Thank you for stopping by!
I cannot wait to try this!
Thank you for stopping by – it’s really delicious!
I cannot wait to try this!
I love Creme Brulee and the Lavender makes it extra special!
Agree! Thanks for stopping by!
I don’t think people use lavender nearly enough. This looks INCREDIBLE.
I think you are right!
wow this looks AMAZING! thanks so much for sharing it!!
Blueberry and Lavendar… what an interesting combination. I can only imagine what your kitchen must smell like while making these…so delicious!
Creme brulee is my absolute favorite dessert! My dad once made a violet flavored one for my birthday, and it was the best thing I’ve ever eaten. This recipe sounds great too; I’ll have to give it a try!
Sounds amazing. How dominant is the flavour of the lavender and what part of the lavender do you use? Can you just take it from you garden variety lavender plant? Have never cooked with lavender and the only time I can recall tasting it is in lavender beer – which was vile. I really don’t recommend going down that path.
With this recipe the lavender flavour is light. If you were to make the custard the night before and let the lavender infuse overnight (straining before cooking), you would have a stronger flavour. I do not grow lavender, but instead picked up my edible lavender from a place called the Lavender Farm. I believe you can also buy it at specialty spice or cooking stores. Thanks for dropping by!
This looks heavenly. Someone asked me today for some suggestions for the lavender she grew. Sending her this. Thanks!
Thanks for stopping by!
I love creme brûlée! and I LOVE this variation you made to this! I can’t wait to try this out! Thank you so much for sharing a creative recipe! need to pin this ASAP! 😀
Thank you! If you make the custard the night before you serve it, and let the lavender infuse into the custard straining before you cook it, it will enhance the lavender flavour 🙂