Lavender Rosemary Crème Brûlée

We are so pleased to bring this stunning recipe to your home! Perfect with a cup of Vanilla tea, this crème brûlée is a beautiful dessert for any summer occasion. Made in collaboration with Alesia Tsiuryna, we love the powerful use of Hawaiian Vanilla Beans to bring out the fine flavors of this recipe. Enjoy the premium ingredients and share a photo with us on social media when you make yours! 




For custard

  • 8 oz. Heavy cream (or heavy whipping cream)
  • 8 oz. Whole milk
  • 1 Vanilla bean
  • 1/3 C Sugar
  • 6 Egg yolks
  • 1 tsp Lavender (dried)
  • 2-4 sprigs Rosemary (fresh) 

For Topping:

  • 4 Tbs Sugar
  • 1 pinch of Lavender
  • Fresh berries, mint, powdered sugar for decoration 


1. Preheat the oven to 305°F and prepare all necessary ingredients.

 2. In saucepan mix whole milk with heavy cream, add dried lavender and fresh rosemary. For the more flavored taste I recommend to rub lavender slightly between your fingers before adding to milk and cream.

3. Gently remove vanilla seeds and add to the saucepan with milk and cream. Add also vanilla pods, this will give more intense vanilla flavor.

4. Stir the mixture and heat it without boiling (as soon as you see steam, you can stop heating). Cover the saucepan and let to infuse for 10-15 minutes.

5. Gently combine egg yolks and sugar for the custard.

6.Strain milk and heavy cream to discard lavender, rosemary and vanilla pods. I recommend using a not very fine mesh sieve, because if the mesh is very fine, vanilla seeds may not be strained.

7. Pour infused milk and cream in egg yolk whisking vigorously. You have to pour it slowly, because if the infused mixture is too hot, egg yolks can coagulate. After this step is better to blend the mixture with a hand blender. It will help us to achieve homogeneous and silky smooth texture.

8. Place 4 ramekins (7 oz capacity) on a baking pan and pour boiling water in the corner of the pan halfway up the sides. Bake at 305°F for 40-45 minutes.

9. After baking let the creme brûlée cool down, and leave it in the fridge for 4 hours minimum or overnight. 

10.Now let’s make lavender infused powdered sugar. Combine 1/4 part of sugar (for topping) with a pinch of lavender and blend in a food processor or a coffee grinder. Strain and discard ungrounded lavender pieces.

11. Mix the rest of the sugar with lavender infused one and use it for caramelizing with a torch. Finish by decorating with fresh berries, mint and powdered sugar. Enjoy!

Recipe created and photographed by Alesia Tsiuryna.


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