Description
Indulge in the delicate flavors of this White Chocolate Lavender Brûlée, a creamy custard infused with fragrant lavender and sweet white chocolate, topped with a crisp caramelized sugar crust and a crunchy pistachio garnish. Perfect for a sophisticated dessert that balances floral notes and rich textures.
Ingredients
Scale
For the Custard Base
- 480 ml (2 cups) heavy cream
- 100 g white chocolate, finely chopped
- 1 tsp dried culinary lavender buds
- 5 large egg yolks
- 60 g granulated sugar
- 1/2 tsp pure vanilla extract
- Pinch of salt
For the Topping
- 4 tsp granulated sugar
- 2 tbsp finely chopped pistachios
Instructions
- Infuse cream with lavender: In a saucepan, heat the heavy cream and culinary lavender buds just until it reaches a simmer. Remove from heat, cover the pan, and allow the lavender to steep for 15 minutes to impart its floral aroma.
- Prepare white chocolate cream: Strain out the lavender buds from the infused cream. Reheat the cream gently and stir in the finely chopped white chocolate until it is completely melted and the mixture is smooth.
- Whisk egg yolks and sugar: In a separate mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture becomes pale and slightly thickened.
- Combine cream and yolks: Slowly pour the warm white chocolate cream into the egg yolk mixture while continuously whisking to prevent curdling. Then strain the custard through a fine mesh sieve to ensure smoothness.
- Prepare for baking: Divide the custard evenly into four ramekins. Place these ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.
- Bake the custards: Bake the ramekins in a preheated oven at 150°C (300°F) for 35 to 40 minutes until the custard is set but still has a slight jiggle in the center.
- Chill the custards: Remove the ramekins from the oven, let them cool completely to room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.
- Caramelize the sugar topping: Sprinkle 1 teaspoon of granulated sugar evenly on top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust.
- Garnish and serve: Finish each brûlée with a sprinkle of finely chopped pistachios on top of the caramelized sugar crust, and serve immediately to enjoy the contrast of textures and flavors.
Notes
- Use culinary-grade dried lavender to avoid bitterness and ensure safe consumption.
- Be careful not to overheat the cream once infused, as this can diminish the lavender flavor.
- To prevent cracking the ramekins, add the water bath before placing in the oven carefully.
- The custard is best when fully chilled to allow flavors to meld and the texture to become silky.
- If you do not have a kitchen torch, you can place the custards under a broiler for a few minutes but watch closely to prevent burning.
