Lavender-Honey Creme Brulee

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This is very easy, delicious and romantic dessert. It has just a tone of lavender in a background. Not too sweet, not too overpowering. Let me show you how I make it.

Lavender-Honey Creme Brulee

Recipe by ZivileCourse: DessertCuisine: FrenchDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 cups of full fat whipping cream

  • 3 tbsp. of honey

  • 1 tbsp. of culinary grade lavender buds

  • 4 egg yolks

  • 1/8 tsp. of sea salt

  • 1 tsp. of pure vanilla extract

  • For the brulee topping
  • 4 tsps. of sugar

Let’s make it

  • Set the oven to 325 F.
  • Bring a pot or tea pot of water to a boil (~7 cups), you will need it to pour into a baking dish to make a nice water bath for the ramekins 😊.
  • Heat the cream in a pot on medium heat until it simmers (don’t need to boil it). Add lavender buds, turn off the heat, cover the pot and let it steep for 30 min.
  • In a bowl whisk yolks, honey, vanilla, and salt.
  • After 30 min, heat up the cream again to a simmering temperature, strain.
  • Gradually add cream to a yolk mixture, tempering them, meaning you add maybe a quarter of cup of a cream at a time, whisking the yolk mixture constantly with a whisk until half of cream is added, then you can pour the rest at once. Or you can keep pouring cream in a slow stream constantly, but keep whisking yolk mixture so it won’t scumble.
  • Place ramekins in a deep baking dish.
  • Distribute mixture into ramekins.
  • If there any bubbles on the top, scoop it out with the spoon or blow it with the kitchen torch.
  • Into a baking dish with ramekins pour hot boiling water until half of the ramekins is submerged, giving them a bath (~1/2 inch).
  • Carefully put the baking dish with ramekins into the oven and bake for 30-40 min until they are just set. You also can use a thermometer, it should be 170 F.
  • Remove the ramekins from the baking dish and cool completely to a room temperature, then cover with the plastic wrap and refrigerate for at least 4 hours, but could be made up to 2 days in advance.
  • Right before serving, pour 1 tsp. of sugar on the top and brulee with a kitchen torch, then decorate with fresh lavender.
  • Enjoy!

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