The Dessert That Steals the Show

There is nothing quite as satisfying as the sound of a silver spoon shattering a perfectly caramelized sugar crust. Today, we are elevating the classic French Crème Brûlée with a delicate floral infusion of culinary lavender and the natural sweetness of wildflower honey. This recipe is surprisingly simple yet tastes like it came straight from a Michelin-star kitchen.

Ingredients

• 2 cups heavy cream
• 1 tablespoon dried culinary lavender buds
• 3 tablespoons wildflower honey
• 5 large egg yolks
• 1/4 cup granulated sugar (plus extra for the topping)
• 1 teaspoon vanilla bean paste
• A pinch of sea salt

Instructions

1. Preheat your oven to 325°F (160°C). Place four 6-ounce ramekins in a large baking dish.
2. In a small saucepan, combine the heavy cream, lavender buds, and honey. Heat over medium until it just begins to simmer, then remove from heat and let it steep for 10 minutes.
3. In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla bean paste, and salt until pale and smooth.
4. Slowly strain the warm cream mixture through a fine-mesh sieve into the egg mixture, whisking constantly to prevent curdling.
5. Divide the custard evenly among the ramekins. Fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.
6. Bake for 35-40 minutes until the edges are set but the centers still jiggle slightly.
7. Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours.
8. Before serving, sprinkle a thin layer of sugar on top and caramelize with a kitchen torch until golden and bubbly.