White Chocolate Lavender Brûlée with Pistachio Shatter

Why Make This Recipe

This White Chocolate Lavender Brûlée with Pistachio Shatter is not just a dessert; it’s an experience. The creamy custard pairs beautifully with the delicate flavor of lavender and the sweetness of white chocolate. The crunchy pistachio shatter adds a delightful texture that elevates every bite. Whether you’re hosting a dinner party or looking to treat yourself, this dessert impresses everyone and creates a special moment.

How to Make White Chocolate Lavender Brûlée

Ingredients:

• 2 cups heavy cream
• 1/2 cup white chocolate, chopped
• 2 tablespoons dried lavender
• 5 egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup pistachios, chopped
• 1/4 cup sugar (for caramelizing)

Directions:

1. Preheat the oven to 325°F (160°C).
2. In a saucepan, heat the heavy cream, white chocolate, and dried lavender over medium heat until the mixture is warm and the chocolate is melted.
3. In a bowl, whisk together the egg yolks and sugar until well combined.
4. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs.
5. Stir in the vanilla extract.
6. Strain the mixture through a fine-mesh sieve into a measuring cup.
7. Divide the custard into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 30-35 minutes or until the custard is set.
9. Remove from the oven and let cool, then refrigerate for at least 2 hours.
10. Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.
11. Top with chopped pistachios and serve immediately.

How to Serve White Chocolate Lavender Brûlée

Serve this dessert chilled after dinner to wow your guests. The combination of the warm caramelized sugar topping and the cool custard brings a perfect balance. Present it in individual ramekins for a lovely touch, and make sure to sprinkle the pistachios right before serving to keep them crunchy.

How to Store White Chocolate Lavender Brûlée

You can store leftover brûlée in the refrigerator for up to three days. Be sure to cover each ramekin with plastic wrap to keep it fresh. Avoid caramelizing the sugar until you are ready to serve to maintain that crisp, crunchy texture.

Tips to Make White Chocolate Lavender Brûlée

1. Use fresh lavender: If possible, use fresh lavender instead of dried for a more intense flavor.
2. Monitor the baking time: Keep an eye on the custard while it bakes; it should be set but still have a little jiggle in the center.
3. Cool completely: Let the brûlée cool completely before refrigerating. This helps the flavors meld nicely.

Variation

You can swap out the white chocolate for dark chocolate if you prefer a richer flavor. You can also experiment with different nuts, such as almonds or hazelnuts, instead of pistachios.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the custard a day in advance. Just be sure to caramelize the sugar right before serving.

2. Is there a substitute for heavy cream?
You can use half-and-half, but keep in mind it may affect the creaminess of the brûlée.

3. Can I use fresh lavender instead of dried?
Absolutely! Just use a little less since fresh lavender is more potent.

White Chocolate Lavender Brûlée with Pistachio Shatter

Please rate us

This elegant dessert combines creamy custard with the delicate flavor of lavender and sweet white chocolate, topped with a crunchy pistachio shatter.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Dessert

Cuisine: French

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

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Custard Ingredients

• 2 cups heavy cream For the base of the custard.
• 1/2 cup white chocolate, chopped Adds sweetness and richness.
• 2 tablespoons dried lavender Use fresh lavender for a more intense flavor if possible.
• 5 egg yolks Creates a rich custard base.
• 1/2 cup sugar For sweetening the custard.
• 1 teaspoon vanilla extract Adds extra flavor to the custard.

Pistachio Shatter

• 1/4 cup pistachios, chopped For topping and adding crunch.
• 1/4 cup sugar (for caramelizing) For caramelizing to create a crunchy top layer.

Method

 

Preparation

1. Preheat the oven to 325°F (160°C).
2. In a saucepan, heat the heavy cream, white chocolate, and dried lavender over medium heat until the mixture is warm and the chocolate is melted.
3. In a bowl, whisk together the egg yolks and sugar until well combined.
4. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs.
5. Stir in the vanilla extract.
6. Strain the mixture through a fine-mesh sieve into a measuring cup.
7. Divide the custard into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Baking

1. Bake for 30-35 minutes or until the custard is set.
2. Remove from the oven and let cool, then refrigerate for at least 2 hours.

Serving

1. Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.
2. Top with chopped pistachios and serve immediately.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 25gProtein: 5gFat: 23gSaturated Fat: 14gSodium: 65mgFiber: 1gSugar: 18g

Notes

Store leftover brûlée in the refrigerator for up to three days. Cover with plastic wrap to keep it fresh. Avoid caramelizing the sugar until you're ready to serve.

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