Description
A unique dessert combining the rich, creamy texture of traditional crème brûlée with delicate flavors of lavender and honey.
Ingredients
Scale
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1 tablespoon dried lavender
- 5 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for caramelizing topping)
Instructions
- Preheat the oven to 325°F (160°C). Grease an 8×8 inch baking pan.
- Combine the heavy cream, whole milk, honey, and dried lavender in a saucepan. Heat over medium heat until just simmering, then remove from heat and let it steep for 15 minutes.
- Whisk together the egg yolks and sugar in a bowl until pale. Slowly add the strained cream mixture and vanilla extract, whisking to combine.
- Pour the custard into the prepared baking pan. Place the pan into a larger baking dish and fill the larger pan with hot water until it reaches halfway up the sides of the smaller pan.
- Bake for 25-30 minutes, or until the custard is set but still slightly wobbly in the center. Let cool to room temperature, then chill in the fridge for at least 2 hours.
- Sprinkle an even layer of granulated sugar on top of the custard and use a kitchen torch to caramelize the sugar until golden and crispy.
- Allow the bars to cool slightly before serving.
Notes
Serve chilled with a light dusting of powdered sugar or fresh berries. Best served shortly after caramelizing sugar for a satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 160mg