Lavender cream brulle


1.5 hours


5 portions



A thin layer of caramel, and under it – a delicate silky, creamy dessert. To prepare cream brulle, you need to work carefully and observe temperature regimes.

If your oven heats up intensively, it is better to lower the baking temperature.

Pour the cream not up to the top of the crown – it will be easier to make a caramel crust. 


Creme brulle is not cooked to a completely stable state, the middle should move. We apply a similar principle to cheesecake.

If you’re lucky like me, then you’ll get a delicious creme brulle the first time.



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Method of cooking

Heat the cream together with the lavender, but do not boil. Cover with a lid and let it brew for 15 minutes.

While the cream is heating, grind the yolks with sugar, do not beat so that bubbles do not form on the surface. Strain the cream onto the yolks, mix gently.

Heat the oven to 140-150 degrees. Cover the baking dish with a kitchen towel, put small ceramic or porcelain molds, 5 pcs. Pour the mixture into molds. Pour hot water into the pan, it should reach half of the molds. Bake for 40 minutes to 1 hour.

Baking time will depend on the size of the molds.

It is important not to overdo it, because otherwise you will get a casserole, and we need a delicate silky cream. It is better to check several times: open the oven and tilt the mold. The center must move. 

Remove from the oven and leave to cool at room temperature, then put in the refrigerator for 6-7 hours. 

Before serving, sprinkle with brown sugar and caramelize the sugar on the surface of the dessert with gas jet torch or under the grill. It is important to constantly monitor so as not to burn. Serve with berries.