Summer offers a wonderful opportunity to indulge in rejuvenating lavender desserts. From Lavender Lemonade Bars to aromatic Lavender Honey Ice Cream, these treats combine floral notes with delightful flavors. Lavender Cupcakes with Earl Grey Frosting and delicate Lavender Shortbread Cookies add elegance to any gathering. For a creamy twist, try Lavender Panna Cotta or luxurious Lavender Chocolate Truffles. These twelve dessert ideas promise a delicious floral adventure, with more enticing recipes waiting to be discovered ahead.
Lavender Lemonade Bars
Lavender Lemonade Bars are a delightful and invigorating dessert that combines the sweet and tart flavors of lemon with the fragrant essence of culinary lavender.
These bars are perfect for summer gatherings, picnics, or simply as a special treat for yourself. They are easy to prepare and can be made in about 1 hour, making them a great option for both novice and experienced bakers alike.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon culinary lavender buds, finely chopped
- 1 teaspoon baking powder
- Zest of 1 lemon
- Additional powdered sugar for dusting
Cooking Steps:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, powdered sugar, and salt until well combined.
- In a large bowl, cream the softened butter with granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in the lemon juice, lemon zest, finely chopped lavender buds, and baking powder until the mixture is smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan on a wire rack before dusting with powdered sugar and cutting into squares.
Variations and Tips:
- Add Fragrance: For a more intense lavender flavor, increase the amount of lavender buds to 2 tablespoons.
- Make It Fruity: Incorporate fresh blueberries or raspberries into the batter for a fruity twist.
- Serving Suggestions: Serve these bars chilled with a dollop of whipped cream or a scoop of lemon sorbet for added indulgence.
- Storage: Store leftovers in an airtight container in the refrigerator for up to a week. These bars can also be frozen for longer storage; just wrap them tightly and thaw before serving.
- Presentation: Garnish with lemon slices or edible flowers for an elegant touch when serving at gatherings.
Enjoy savoring the unique flavor combination of lavender and lemon in this seasonal treat!
Lavender Honey Ice Cream
Lavender Honey Ice Cream is a delightful and aromatic dessert that perfectly captures the essence of summer with its floral notes and subtle sweetness. This creamy treat is ideal for warm weather gatherings, picnics, or just as an exquisite indulgence for lavender lovers.
With a preparation time of about 15 minutes and an additional freezing time of 4-6 hours, it’s a delightful and rejuvenating choice that’s sure to impress friends and family alike.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 2 tablespoons dried culinary lavender
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large egg yolks
Instructions:
- In a medium saucepan, combine the heavy cream, whole milk, honey, salt, and dried lavender. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally to dissolve the honey completely.
- Once hot, remove from heat and let the mixture steep for about 15-20 minutes to allow the lavender to infuse its flavor.
- In a separate bowl, whisk together the egg yolks until they are light and frothy. Gradually add a small amount of the warm cream mixture to the yolks, whisking constantly to temper them.
- After tempering, pour the yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze for an additional 2-4 hours until firm.
Variations and Tips:
- For an extra touch, drizzle some additional honey over the ice cream when serving.
- You can also add chopped fresh fruits, such as raspberries or blueberries, for a fruity twist.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes until the ice cream reaches the desired consistency, about 4-6 hours.
- Always use culinary-grade lavender to ascertain it’s safe for consumption.
Lavender Cupcakes With Earl Grey Frosting
These delightful Lavender Cupcakes with Earl Grey Frosting are a whimsical summer treat that beautifully combine floral and citrus flavors. Perfect for garden parties, bridal showers, or simply enjoying a sweet moment of self-care, these cupcakes are light, moist, and bursting with aromatic notes.
The preparation time is around 30 minutes, with an additional 20 minutes for baking, making them a quick yet elegant dessert.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons culinary lavender (dried)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped dark chocolate (optional, for added richness)
Earl Grey Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Earl Grey tea leaves (finely crushed and infused)
- 2-3 tablespoons milk or cream (to achieve desired consistency)
Instructions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, salt, and dried lavender.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Mix until just combined.
- If using, fold in the finely chopped dark chocolate.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the Earl Grey Frosting:
- In a small saucepan, heat 2 tablespoons of milk until hot but not boiling. Remove from heat, add the crushed Earl Grey tea leaves, and steep for 5-10 minutes. Strain to remove the leaves and let cool.
- In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth and fluffy.
- Pour in the cooled Earl Grey infusion and vanilla extract, beating until well combined. Add more milk or cream if needed to reach your desired frosting consistency.
- Once the cupcakes are completely cool, pipe the frosting onto each cupcake using a piping bag or a spatula.
Variations & Tips:
- For an extra burst of flavor, consider adding lemon zest to the cupcake batter or frosting.
- If you prefer a different frosting flavor, cream cheese frosting pairs nicely with the floral notes of lavender too.
- You can decorate the cupcakes with edible flowers or a sprinkle of lavender on top for an elegant touch.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for prolonged freshness.
Enjoy your enchanting summer dessert!
Lavender Shortbread Cookies
Lavender Shortbread Cookies are a delightful, aromatic treat that brings a touch of elegance to any summer gathering. Perfect for tea parties, picnics, or simply as a special afternoon snack, these buttery cookies infused with a subtle hint of lavender are bound to impress both friends and family.
With a preparation time of just about 20 minutes and a baking time of 15-20 minutes, you can whip up a batch of these enchanting cookies in no time.
Ingredients:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon culinary lavender buds, finely chopped
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (for dusting, optional)
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the vanilla extract and finely chopped lavender buds, mixing until well combined.
- Gradually sift in the flour and salt, mixing until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap in plastic wrap and refrigerate for about 30 minutes to firm up.
- Once chilled, roll out the dough to about ¼ inch thick and cut shapes with your desired cookie cutters. Place the cookies on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep a close eye as baking times may vary based on your oven.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving for an extra touch of sweetness.
Variations & Tips:
- Flavor Variations: Consider adding lemon zest or finely chopped herbs such as rosemary or thyme for more unique flavor profiles.
- Lavender Sourcing: Confirm you are using culinary lavender (like English lavender) instead of decorative varieties, which can be harmful.
- Storage: Store cookies in an airtight container at room temperature for up to one week. For longer freshness, freeze the baked cookies and thaw as needed.
- Presentation: Pair with chamomile tea for a delightful afternoon treat or serve alongside ice cream for a reviving dessert experience.
Lavender Panna Cotta
Lavender Panna Cotta is a delightful and creamy dessert that beautifully combines floral notes with a luscious texture. This Italian classic is perfect for warm summer evenings, garden parties, or as an elegant finish to a dinner. With a preparation time of about 15 minutes (plus chilling time), it’s a simple yet impressive dessert that you can easily prepare ahead of time for your guests or family.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1 tablespoon culinary lavender
- 1 packet unflavored gelatin (2 1/4 teaspoons)
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Pinch of salt
Cooking Steps:
- In a small saucepan, combine the heavy cream, whole milk, granulated sugar, lavender, and a pinch of salt. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove from heat and let it steep for about 15-20 minutes.
- In a separate small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- After steeping the cream mixture, strain it through a fine mesh sieve to remove the lavender buds. Return the strained mixture to the saucepan and reheat it gently over low heat.
- Once heated, add the bloomed gelatin to the cream mixture and stir until completely dissolved. Stir in the vanilla extract.
- Remove the pan from heat and pour the mixture into individual serving cups or molds. Allow them to cool to room temperature before covering with plastic wrap and placing them in the refrigerator.
- Chill for at least 4 hours, or until the panna cotta is set.
Variations and Tips:
- For a more pronounced lavender flavor, increase the lavender to 2 tablespoons, but be cautious as it can become overpowering.
- You can infuse additional flavors like lemon zest or honey for a twist on the traditional recipe.
- To serve, consider garnishing with fresh berries, edible flowers, or a drizzle of honey for added flair.
- If you don’t have lavender, you can substitute with other floral essences like rose or orange blossom water, adjusting the quantity as needed.
- Panna cotta can be made up to two days in advance, making it a perfect choice for pre-planned gatherings.
Lavender Cheesecake
Lavender Cheesecake is a delightful and aromatic dessert that offers a unique twist on the classic cheesecake with its floral notes.
Ideal for summer gatherings, special occasions such as weddings or garden parties, or simply to treat yourself, this cheesecake is both elegant and easy to prepare. The overall preparation time is around 30 minutes, plus an additional 4 hours of chilling time to guarantee a perfectly creamy texture.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1 tablespoon culinary lavender buds
- 2 teaspoons lemon juice
- 1/4 cup heavy cream
Instructions:
1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
2. Infuse the cream: In a small saucepan, heat the heavy cream over low heat. Add the culinary lavender buds and let it simmer for about 5 minutes, stirring occasionally.
Remove from heat and allow the mixture to steep for an additional 15 minutes. Strain the cream through a fine sieve to remove the lavender buds and set it aside to cool.
3. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar, continuing to mix until well combined.
Add the vanilla extract, sour cream, lemon juice, and the cooled infused heavy cream. Beat until the mixture is smooth and silky.
4. Combine and chill: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecake is fully set.
5. Serve: Once chilled, carefully run a knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan.
Slice and serve chilled. Garnish with fresh lavender sprigs or a drizzle of honey if desired.
Variations and Tips:
- For a more intense lavender flavor, increase the amount of culinary lavender to 1 1/2 tablespoons.
- Garnish ideas: Consider serving with a mixed berry compote or a simple whipped cream topping for added flavor contrast.
- Non-dairy version: Substitute cream cheese with a dairy-free alternative and use coconut cream in place of sour cream and heavy cream.
- Add a fruity twist: Swirl in some raspberry or blackberry puree into the cheesecake batter before chilling for a beautiful marbled effect.
Lavender-Infused Fruit Tart
A Lavender-Infused Fruit Tart is a delightful summer dessert that combines the floral notes of lavender with the sweetness of fresh fruits, making it an ideal treat for warm-weather gatherings.
Perfect for a backyard barbecue, tea party, or special occasion, this tart will impress your guests and tantalize their taste buds. The preparation time is approximately 30 minutes, with an additional chilling time of 2 hours to set.
Ingredients:
- 1 pre-made tart shell (9-inch)
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon dried culinary lavender buds
- 1 teaspoon vanilla extract
- Assorted fresh fruits (such as strawberries, blueberries, raspberries, kiwi, and peaches)
- Edible flowers (optional, for garnish)
Cooking Steps:
- Prepare the Lavender Cream Filling: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the dried lavender buds. Let it steep for about 15-20 minutes to infuse the lavender flavor.
- Strain the Cream: After steeping, strain the cream through a fine-mesh sieve to remove the lavender buds. Allow to cool slightly.
- Mix the Filling: In a mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Gradually whisk in the cooled lavender-infused cream until smooth and well combined.
- Fill the Tart Shell: Pour the lavender cream filling into the pre-made tart shell, spreading it evenly with a spatula. Cover it and place it in the refrigerator to chill for at least 2 hours, allowing the filling to set.
- Top with Fresh Fruits: Once chilled, remove the tart from the refrigerator and artfully layer the assorted fresh fruits on top of the lavender filling. You can arrange them in a circular pattern or in segments for a beautiful presentation.
- Garnish and Serve: If desired, garnish the tart with edible flowers for added visual appeal. Slice into wedges and serve chilled.
Variations and Tips:
- Fruit Selection: Use seasonal fruits for the freshest taste. Feel free to experiment with a variety of berries, stone fruits, or even citrus slices.
- Gluten-Free Option: Substitute the pre-made tart shell with a gluten-free crust or fine crushed nuts and melted butter mixed to form a crust.
- Lavender Flavor: Adjust the amount of lavender buds based on your preference for floral intensity; start with less and add more to taste.
- Serving Suggestions: This tart pairs wonderfully with a scoop of vanilla or lavender ice cream for an extra indulgent dessert.
Lavender Chocolate Truffles
Lavender chocolate truffles are a delightful and indulgent dessert, perfect for chocolate lovers looking to add a floral twist to their treats. These luxurious bites combine rich dark chocolate with the delicate flavors of culinary lavender, making them an ideal treat for special occasions, gatherings, or simply as a sweet pick-me-up in the summer. The preparation time for these truffles is approximately 30 minutes, not including the chilling time, so you can make them ahead and impress your guests.
Ingredients:
- 8 oz dark chocolate (at least 70% cocoa), chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon dried culinary lavender
- ½ teaspoon vanilla extract
- Pinch of sea salt
- Cocoa powder, for dusting
- Optional: crushed nuts, coconut flakes, or additional dried lavender for coating
Cooking Steps:
- Infuse the Cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the dried lavender. Cover and steep for about 15-20 minutes to infuse the flavor.
- Melt the Chocolate: Strain the lavender cream through a fine mesh sieve into a bowl, discarding the lavender buds. Return the cream to the saucepan, add the chopped chocolate and butter, and place over low heat. Stir gently until the chocolate and butter are completely melted and the mixture is smooth.
- Add Flavorings: Remove from heat and stir in the vanilla extract and a pinch of sea salt. Mix until well combined.
- Chill the Mixture: Pour the chocolate mixture into a shallow dish. Allow it to cool slightly, then cover with plastic wrap and refrigerate for about 2 hours, or until it’s firm enough to scoop.
- Form the Truffles: Use a small cookie scoop or teaspoon to scoop out small portions of the chilled chocolate mixture. Roll them quickly between your hands to form rounded balls.
- Coat the Truffles: Roll the truffles in cocoa powder, crushed nuts, coconut flakes, or additional dried lavender for a decorative touch. Place them on a parchment-lined tray.
- Chill Again: Return the coated truffles to the refrigerator for an additional 30 minutes to firm up before serving.
Variations and Tips:
- Flavor Variations: Experiment by adding different flavorings such as orange zest, almond extract, or a splash of whiskey for a unique twist.
- Dairy-Free Option: Use coconut cream and dairy-free chocolate to create a vegan version of these truffles.
- Presentation: For an elegant presentation, arrange truffles in a decorative box or on a beautiful serving platter. Garnish with fresh lavender sprigs.
- Storage: Keep truffles stored in an airtight container in the refrigerator for up to two weeks, or in the freezer for longer storage.
- Gift Idea: These truffles make a lovely homemade gift. Just package them in decorative boxes and add a note describing their unique lavender flavor!
Enjoy creating these charming lavender chocolate truffles that will surely impress everyone!
Lavender Blueberry Muffins
Lavender blueberry muffins are a delightful treat that combines the floral notes of lavender with the sweetness of ripe blueberries, creating a lovely summer dessert or breakfast option.
Perfect for brunches, picnics, or just a cozy morning at home, these muffins are light, fluffy, and bursting with flavor. The preparation time for these muffins is approximately 15 minutes, with an additional 20 minutes for baking, making them a quick and enjoyable bake for anyone looking to impress family or friends with a unique treat.
Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon dried culinary lavender
- 1 cup fresh blueberries (or frozen, if out of season)
- 2/3 cup milk (or a dairy-free alternative)
- 1/3 cup vegetable oil or melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
Cooking Instructions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and dried lavender until well combined.
- In a separate large bowl, mix the granulated sugar, brown sugar, milk, vegetable oil, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips:
- Enhanced Flavor: For a stronger lavender flavor, consider steeping the milk in lavender buds for 10-15 minutes and then straining before adding it to the mixture.
- Berry Swap: Feel free to substitute blueberries with other berries such as raspberries or blackberries for a different twist.
- Sweet Topping: Before baking, sprinkle a little coarse sugar on top of the muffins for a sweet, crunchy topping.
- Storage: These muffins can be stored in an airtight container at room temperature for about 2-3 days or frozen for up to a month. Just warm them slightly in the microwave before serving for the freshest taste.
Lavender Sorbet
Lavender Sorbet is a rejuvenating and fragrant frozen dessert that beautifully showcases the delicate flavor of lavender.
Perfect for warm summer days, this treat not only cools you down but also elevates any gathering with its unique floral notes.
It’s ideal for those who enjoy subtle yet sophisticated flavors, making it an excellent choice for dinner parties or a simple dessert at home.
The preparation time for this delightful sorbet is approximately 15 minutes, plus chill time, yielding a summery dessert that everyone will love.
Ingredients:
- 2 cups water
- 1 cup granulated sugar
- 2 tablespoons dried culinary lavender
- 1 cup freshly squeezed lemon juice (about 4-6 lemons)
- 1 teaspoon lemon zest
- A pinch of salt
Cooking Steps:
- In a saucepan, combine the water and sugar. Bring to a gentle boil over medium heat, stirring until the sugar has completely dissolved.
- Once the sugar is dissolved, remove the saucepan from heat and add the dried lavender. Allow this mixture to steep for about 30 minutes to 1 hour, depending on your desired lavender flavor intensity.
- After steeping, strain the mixture through a fine mesh sieve to remove the lavender flowers. Discard the flowers and let the syrup cool completely.
- Once the syrup is cooled, stir in the freshly squeezed lemon juice, lemon zest, and a pinch of salt. Mix until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the sorbet to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Variations and Tips:
- For a more pronounced flavor, you can steep the lavender in the syrup for longer, or even consider using lavender essential oil meant for culinary use (ensure it’s food grade).
- Experiment with different citrus juices like lime or orange for a twist on flavor profiles.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes with a fork until the texture is smooth and creamy.
- To garnish, serve the sorbet with fresh lavender sprigs, edible flowers, or a light drizzle of honey for added sweetness.
Lavender Cream Brulee
Lavender Cream Brulee is a delicate and aromatic dessert that infuses the traditional custard base with the soothing essence of lavender. This dish is ideal for lavender lovers or anyone looking to impress guests at a summer gathering, as it combines elegance with a floral twist.
With a preparation time of approximately 20 minutes (plus chilling and broiling time), this dessert can be made ahead for easy serving at dinner parties or special occasions.
Ingredients:
- 2 cups heavy cream
- 1 tablespoon dried culinary lavender
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup additional granulated sugar (for topping)
- Pinch of salt
Instructions:
- In a saucepan, heat the heavy cream and dried lavender over medium heat until it just comes to a simmer.
- Remove from heat and let steep for 15-20 minutes to allow the lavender flavor to infuse.
- In a mixing bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and a pinch of salt until the mixture becomes thick and pale.
- Strain the lavender-infused cream through a fine mesh sieve to remove the lavender buds.
- Gradually whisk the warm cream into the egg yolk mixture, ensuring it doesn’t cook the eggs.
- Stir in the vanilla extract until well combined.
- Preheat your oven to 325°F (160°C).
- Pour the custard mixture into ramekins, filling them about three-quarters full.
- Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins, creating a water bath.
- Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove from the oven and let cool before chilling in the refrigerator for at least 2 hours (or overnight).
- Once chilled, sprinkle an even layer of additional granulated sugar on top of each custard.
- Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.
- Allow it to cool for a minute to harden before serving.
Variations and Tips:
- For a stronger lavender flavor, you can increase the amount of dried lavender to 2 tablespoons; just be cautious, as too much may turn the dish bitter.
- To enhance the dessert, consider pairing it with fresh berries or a berry compote.
- If you don’t have a kitchen torch, you can broil the sugar-topped ramekins in the oven for 2-3 minutes, watching closely to avoid burning.
- Experiment with different flavored sugars, like vanilla or citrus-infused, for a unique twist on the traditional brulee.
