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White Chocolate Lavender Brûlée

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This White Chocolate Lavender Brûlée is a creamy custard dessert infused with delicate lavender flavor and topped with a crunchy pistachio shatter.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Custard Ingredients
  • 2 cups heavy cream
  • 1/2 cup white chocolate, chopped
  • 2 tablespoons dried lavender Fresh lavender can be used for a more intense flavor.
  • 5 large egg yolks
  • 1/2 cup sugar For the custard mixture.
  • 1 teaspoon vanilla extract
Topping Ingredients
  • 1/4 cup pistachios, chopped Add just before serving to maintain crunch.
  • 1/4 cup sugar For caramelizing on top of the custard.

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.
Baking
  1. Divide the custard into ramekins and place them in a baking dish.
  2. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
  3. Bake for 30-35 minutes or until the custard is set.
  4. 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.
  2. Use a kitchen torch to caramelize the sugar until golden brown.
  3. Top with chopped pistachios and serve immediately.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 6gFat: 20gSaturated Fat: 12gSodium: 50mgFiber: 1gSugar: 15g

Notes

Store leftovers in the refrigerator for up to three days, covered with plastic wrap to keep fresh. Avoid caramelizing the sugar until ready to serve.
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