Ingredients
- 2 cups heavy cream
- 60 grams white chocolate, chopped
- 4 egg yolks
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon dried culinary lavender buds
- 3 tablespoons granulated sugar
- 2 tablespoons finely crushed pistachios
- Pinch of flaky salt
Directions
Preheat oven to 150°C (300°F).
Place four ramekins in a deep baking dish.
In a small saucepan, heat cream with lavender over medium heat until just steaming.
Remove from heat, cover, and steep for 10 minutes.
Strain out the lavender, return the cream to the heat, and whisk in white chocolate until melted and smooth.
In a bowl, whisk egg yolks and sugar until pale.
Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
Pour the mixture evenly into the ramekins.
Add hot water to the baking dish halfway up the sides of the ramekins.
Bake for 35–40 minutes, until the custards are set but still slightly jiggly in the center.
Cool the custards to room temperature, then refrigerate for at least 2 hours or overnight.
Before serving, mix sugar and crushed pistachios.
Sprinkle a thin, even layer of the sugar and pistachio mixture over each custard.
Torch the topping until deeply golden and crackly, then serve immediately.
Frequently Asked Questions
How do I properly store leftover White Chocolate Lavender Brûlée before torching?
The custard base must be completely chilled and stored covered in the refrigerator for up to 3 days before the final sugar crust is applied. Do not add the final layer of granulated sugar or brûlée until just before you are ready to serve, as the sugar will dissolve into the custard.
Can I substitute the white chocolate in this recipe with milk chocolate?
While you can substitute the 60 grams of white chocolate, the flavor profile will change significantly; milk chocolate contains cocoa solids which will result in a richer, less sweet custard. Ensure you use high-quality milk chocolate for the best texture and flavor integration.
What is the best way to prevent the lavender flavor in the cream from becoming too overpowering?
To control the intensity of the lavender, steep the dried culinary lavender buds in the heavy cream for no more than 15 minutes over low heat before straining them out completely. Remember, the flavor concentrates slightly as the custard bakes at 150°C (300°F).
