Imagine a silky-smooth custard infused with the delicate aroma of lavender, topped with a crisp caramelized sugar crust, and complemented by the tangy sweetness of candied lemon zest. This lavender crème brûlée with candied lemon zest is a dessert that will transport your senses to a whole new level of indulgence.
The beauty of this recipe lies in its simplicity and the perfect balance of flavors. The lavender adds a subtle floral note that elevates the rich custard, while the candied lemon zest provides a burst of citrusy freshness and a delightful crunch. It’s a harmonious combination that will leave your taste buds craving for more.
Whether you’re hosting a dinner party or simply indulging in a fancy dessert for yourself, this lavender crème brûlée with candied lemon zest is sure to impress. The presentation alone is a work of art, with the caramelized sugar crust glistening atop the velvety custard, and the vibrant pops of candied lemon zest adding a touch of elegance.
But don’t let the fancy appearance fool you – this dessert is surprisingly easy to make at home. With a few simple ingredients and some patience, you can create a restaurant-quality treat that will transport your taste buds to a world of decadence.
Ingredients:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender buds
- 1/4 cup granulated sugar (for caramelizing)
- 1 lemon, zested
- 1/4 cup granulated sugar (for candied lemon zest)
Instructions:
1. Preheat your oven to 325°F (165°C).
2. In a medium saucepan, combine the cream and lavender buds. Heat over medium-low heat, stirring occasionally, until small bubbles form around the edges. Remove from heat, cover, and let steep for 30 minutes.
3. In a separate bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until well combined and slightly thickened.
4. Strain the lavender-infused cream through a fine-mesh sieve, discarding the lavender buds. Slowly pour the cream into the egg yolk mixture, whisking constantly.
5. Add the vanilla extract and whisk to combine.
6. Divide the custard mixture evenly among six ramekins or custard cups.
7. Place the ramekins in a large baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
8. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let cool completely on a wire rack.
10. Once cooled, sprinkle the remaining 1/4 cup of granulated sugar evenly over the top of each custard.
11. Using a kitchen torch, caramelize the sugar by moving the flame in a circular motion until the sugar is melted and golden brown.
12. For the candied lemon zest, combine the lemon zest and 1/4 cup of granulated sugar in a small bowl. Spread the mixture on a parchment-lined baking sheet and bake at 200°F (93°C) for 30-40 minutes, or until the zest is dry and crisp.
13. Garnish the cooled crème brûlées with the candied lemon zest and serve immediately.
This lavender crème brûlée with candied lemon zest is a dessert that will captivate your senses and leave you craving for more. The delicate floral notes, the velvety custard, the crisp caramelized crust, and the tangy citrus zest come together in perfect harmony, creating a truly unforgettable culinary experience.
