The lavender creme brûlée for two is the ideal size for you and your special someone! It’s creamy, light and has the perfect hint of floral with a caramelized top; perfect for sharing with your loved one for Valentine’s Day!
Valentine’s Day is a day to reconnect with the meaning of love, caring and giving to the ones closest to our heart. It’s a day to check in and show those people how much they are loved. To me the most important thing in life is love, it is what makes us human!
“Love does not make the world go around – it simply makes the ride worthwhile”
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This day isn’t about the most expensive dinner dates, the flashiest diamonds or the prettiest bouquet of flowers (although I am a big sucker for flowers), it’s a day to show how much you really care and love someone. To me, the best way of doing that is simply showing that person you listen to their needs, you give them your time, and your gestures are thoughtful and caring.
For me, there is no better way to show my love for you but to cook and bake for you, to spoil you with your favourite flavours and to leave you wanting more. The beauty of food lies in the love of the creator!
It seems like a long time ago, when I lived in the quaint little town of Lakefield I found a sweet little restaurant that enticed and intrigued my pallet. Unfortunately The Riverhouse no longer exists but this is where I found my inspiration for this lavender creme brûlée for two! Chef Carrie, wowed me with her delicate floral custard that melted in my mouth. That was the day I fell in love with this French dessert and I knew I had to learn how to make my own!
I’m not sure if my recipe compares to Chef Carrie’s but I was very pleased at how this creme brûlée turned out!
This lavender creme brûlée is the perfect sweet to make for your sweetie for Valentine’s Day or for any day! The recipe makes a small batch just for two, which is an ideal size for you and your special someone!
It is very simple to create, you just have to follow the steps to make the custard properly and you’ll need a torch to caramelize the sugar on top! I got my torch from Williams Sonoma, and am very pleased with it!
You can prepare this dessert well in advance as well, all you need to do the day of is sprinkle the sugar on top of the custard and torch away!!
“The secret ingredient is always love”
Happiest of Love Days to everyone who believes in love!
Lavender Creme Brûlée for Two
The recipe makes a small batch just for two, which makes it the ideal size for you and your special someone! It’s creamy, light and has the perfect hint of floral with a caramelized top.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 2
- Category: Dessert
- Cuisine: French
Ingredients
- 1 cup whipping cream, divided
- 2 Tablespoons plus 1 teaspoon sugar
- 1 teaspoon organic lavender buds
- pinch of salt
- 3 large egg yolks
- 2 Tablespoons sugar (for topping)
Instructions
- Preheat oven to 300˚F.
- In a small saucepan bring 1/2 of the cream, sugar, lavender buds and salt to a simmer over high heat. Remove from heat let cool for approx. 5 minutes. Add the rest of the cream to further cool the mixture (1/2 cup).
- Meanwhile bring a saucepan or kettle of water to a boil (this is to make a water bath).
- In a medium bowl whisk egg yolks until smooth. Add ¼ cup of the cream mixture while continuously whisking to combine. Continue to add the cream mixture ¼ cup at a time until the custard is smooth and the colour is pale yellow.
- Strain the mixture through a fine sieve into a 2 cup measuring cup (this makes it easier to pour your mixture into the ramekins). Discard lavender buds that are caught by the strainer.
- Place a paper towel (this keeps the ramekins from slipping) on the bottom of a small baking pan/dish that’s large enough to hold two ramekins. Set ramekins on the paper towel and fill each ramekin with even amounts of the custard.
- Pour the boiling water into the pan/dish to come just over halfway up the side of the ramekins, being careful not to splash any water into the mixture.
- Bake approximately 25- 30 minutes or until set but still slightly loose in the centre (baking time will depend on the size of your ramekins). Remove from oven and allow to cool in the pan for 10 minutes then transfer to a wire rack to cool.
- Once at room temperature place the ramekins in the refrigerator for 2 hours to cool completely or up to 4 days.
- Once ready to serve, sprinkle the top evenly with approx. 1 tablespoon of sugar. Using a chef’s torch or kitchen torch, carefully brown the top to caramelize the sugar. See notes if you don’t have a torch.
Notes
If you don’t have a chef’s torch you can broil the tops. Place the ramekins on a baking sheet, and arrange the rack in the oven to the highest position. Turn on the broiler and broil for 5 to 8 minutes. Watch carefully and if possible rotate the ramekins with tongs to evenly broil the tops.
Nutrition
- Serving Size: 1
- Calories: 346
- Sugar: 24.2g
- Sodium: 323mg
- Fat: 25.3g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26.7g
- Fiber: 0g
- Protein: 5.3g
- Cholesterol: 381mg
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