Ingredients
Scale
- 2 cups heavy cream
- 1 tablespoon fresh lavender buds (culinary grade)
- 1/2 cup granulated sugar (plus extra for topping)
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Position six ramekins in a baking dish.
- In a medium saucepan, combine heavy cream and fresh lavender buds. Heat until just simmering, then remove from heat and steep for 15 minutes.
- In a mixing bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened.
- Strain the infused cream into the egg mixture and add vanilla extract. Stir gently to combine.
- Pour the mixture evenly into each ramekin. Fill the baking dish with hot water halfway up the sides of the ramekins.
- Bake for 30–35 minutes until set but slightly jiggly in the center.
- Cool at room temperature, then refrigerate for at least two hours or overnight. Just before serving, sprinkle sugar on top of each custard and caramelize with a kitchen torch until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin (120g)
- Calories: 320
- Sugar: 23g
- Sodium: 50mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 215mg