Honey-Lavender Creme Brûlée

This luscious dessert brings together the floral notes of lavender and the natural sweetness of honey for an elevated yet comforting treat. Using just egg yolks gives the custard its signature creamy texture, while a caramelized sugar topping adds a delightful crunch.

Instructions:

• 4 large egg yolks

• 2 cups heavy cream

• 1/4 cup honey

• 1 tsp dried culinary lavender

• 1 tsp vanilla extract

• 1/4 cup granulated sugar (for brûlée topping)

Instructions:

1. Preheat oven to 325°F. Heat heavy cream in a saucepan over medium heat until warm but not boiling. Stir in lavender and let steep for 10 minutes. Strain to remove lavender.

2. In a mixing bowl, whisk egg yolks and honey until smooth.

3. Slowly add the warm cream, whisking constantly.

4. Stir in vanilla extract and pour the mixture into ramekins.

5. Place ramekins in a baking dish and fill with hot water

   halfway up the sides of the ramekins.

6. Bake for 35-40 minutes, or until set with a slight jiggle

   in the center.

7. Let cool, then refrigerate for at least 4 hours.

8. Before serving, sprinkle sugar evenly on top and torch

   until caramelized.

Chef’s Tip:

• If you don’t have a kitchen torch, broil for 1-2 minutes while watching closely to avoid burning.

• Water Bath Matters: The bain-marie (water bath) ensures gentle cooking, preventing curdling.

• Chill Thoroughly: Allow enough time in the fridge—at least 4 hours or overnight—for the best texture.

• Torch with Confidence: Use an even hand when caramelizing the sugar for that perfect crackly top. If using a broiler, watch closely to avoid burning.

What are your favorite ways to use eggs creatively? Share your thoughts in the comments below!