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Lavender And Lime Crème Brûlée

This is a lightly scented, floral crème brûlée
Author: an original recipe from Lavender and Lime


  • 750 mls cream
  • 250 mls milk
  • 10 mls lavender petals
  • Zest of 2 limes
  • 8 egg yolks
  • 110 g fructose
  • 55 g caster sugar


  • Place the cream, milk, lavender and lime zest into a saucepan and stir to combine
  • Over a medium temperature bring it to just before boiling point
  • Remove from the heat and leave to infuse
  • Once cool, place the egg yolks and fructose into a bowl and whisk to ribbon stage
  • Pass the cream mixture through a sieve and slowly pour into the eggs, while gently whisking
  • Divide between 8 small ovenproof dishes or ramekins, and place the ramekins into a bain-marie
  • Preheat the oven to 140° Celsius
  • Place the bain-marie into the oven and bake the crème brûlée for 2 hours until set on the top *
  • Remove the bain-marie from the oven and carefully lift up the ramekins
  • Allow the ramekins to cool slightly before placing them into the fridge for at least an hour to set completely
  • Dust the surface with the caster sugar and grill until golden brown
  • Serve immediately


* To check, move the dish and if the cream mixture still ripples, it's not cooked. But over-cooking will cause the brûlée to crack on the top once cooked, so be careful.