Lavender Creme Brulee
When you need something even more French than creme brulee, just add lavender!
Crème brûlée is the epitome of French dessert elegance, and this version—with a whisper of lavender—is just the kind of showstopper your next dinner party deserves. Infused with gentle floral notes and topped with that signature glassy sugar crack, it’s creamy, dreamy and surprisingly easy when your Thermomix does all the work. Lavender brings a calming, aromatic twist that pairs beautifully with the rich vanilla custard. This recipe is best made a day in advance, giving you more time to wow your guests with a torch and a confident crack.
Pro Tip;
Sugar that is too coarse will not caramelize easily, leaving you with uncooked sugar at the top of your brûlée or with a slightly melted custard beneath a topping that needed too long under the torch. From experience I also know you cannot mill raw sugar down in the Thermomix and have it work well on brûlée. You simply cannot get the perfect size granules. So for success, please go with white caster sugar.
This recipe appears in our very popular Bon Appetit French cooking ebook. Get it for free as an Insider, or read how you can purchase it HERE.
Need
- 2 eggs
- 4 egg yolks
- 40 Grams raw sugar
- 400 Grams whole milk BUY
- 100 Grams cream BUY
- 2 Teaspoons vanilla bean paste BUY
- 30 Grams cornflour or cornstarch
- 8 fresh lavender flowers
- 2-3 Drops purple food colouring (optional)
- 150 Grams white caster sugar (for the brulee)
Do
- 1
Place yolks, eggs, sugar, milk, cream, vanilla and cornflour into the Thermomix bowl and cook 8 min/80°C/speed 4.
- 2
Place the lavender flowers into the custard and allow to infuse for quite some time. Give the custard a stir with a spatula and let it all hang out together.
- 3
Strain the custard really well through a fine sieve. Return the custard to the Thermomix bowl and add the food colouring if using.
- 4
Pour the custard into six well buttered ramekins. Level the surface with a cartouche. The more time you take with this now, the better the look at the end. Chill completely, minimum of 4 hours. You cannot do one large brulee with great success unless you are a real professional. Individual servings are much easier to handle.
- 5
Remove from the fridge around 10 minutes prior to serving. Dredge each custard evenly with plenty of sugar.
- 6
Using a high heat kitchen blow torch, caramelise the sugar fast, so that it forms a solid crunchy caramel crust. Serve immediately.
- 7
Fresh out of a kitchen torch? Preheat an oven grill to a high temp and put them under the grill for around 1-2 minutes. Watch closely as you can end up with more brûlèe than you intended.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
