Crème brûlée recipes can often seem intimidating, but our simple recipe has just 7 steps to follow. You don’t need a blowtorch or any fancy equipment – just good quality ingredients and a bit of enthusiasm! The addition of lavender gives a fresh, floral note to this recipe, but you could try infusing other flavours like vanilla or coffee too.
- For the cream:
- 600ml carton double cream
- 1tbsp dried lavender flowers
- Pinch of salt
- 6 large egg yolks
- 50g caster sugar
- For the topping:
- 2-3tbsp caster sugar
Set the oven to 150°C/330°F/Gas Mark 2.
To make the cream: Pour the cream into a pan and add the lavender and salt. Bring the mixture almost to the boil slowly over a low heat, then remove the pan from the heat. Leave the lavender to infuse for 3-5 mins.
Meanwhile, tip the egg yolks and sugar into a bowl and lightly whisk. Slowly pour the hot cream over the egg yolk mixture, stirring well as you pour over the cream. Strain the mixture into a jug.
Pour the cream into ramekin dishes, or small dishes, and place them in a roasting tin. Pour in boiling water to come about halfway up the sides of the dishes.
Place the tin with the dishes in the oven and cook for 25-30 mins, or until the mixture in the ramekins has a skin, but is still slightly wobbly.
Remove the roasting tin from the oven, carefully lift out the ramekins and leave them to cool. Transfer them to the fridge to cool completely for a few hours, or overnight.
For the topping: Spread a thin layer of sugar over the top of each brûlée, and caramelise it by placing them under a hot grill or using a blow-torch. Leave them to cool for the sugar to harden before serving.
Top tip for making Lavender crème brûlée
If you don't grow your own lavender, you can get it online or in specialist food stores.