White Chocolate Lavender Brûlée with Pistachio Crunch

this RECIPE

Description

This decadent twist on the classic crème brûlée infuses silky white chocolate custard with delicate culinary lavender, then finishes with a crisp torched sugar crust and a vibrant scatter of crushed pistachios. Creamy, floral, nutty — a showstopper with every spoonful.

Ingredients

For the Custard Base

• 480 ml (2 cups) heavy cream
• 100 g (3.5 oz) white chocolate, finely chopped
• 1 tsp dried culinary lavender buds
• 5 large egg yolks
• 60 g (1/4 cup) granulated sugar
• 1/2 tsp pure vanilla extract
• Pinch of salt

For the Topping

• 4 tsp granulated sugar (for brûlée crust)
• 2 tbsp shelled pistachios, finely chopped

Instructions

1. 🫖 Infuse the cream: In a saucepan, heat the cream and lavender buds over medium-low heat just until simmering. Remove from heat, cover, and let steep for 15 minutes.
2. 🍫 Melt in white chocolate: Strain the lavender buds and return the warm cream to the pot. Add the chopped white chocolate and stir until fully melted and smooth.
3. 🍳 Prepare the egg mixture: In a bowl, whisk egg yolks, sugar, vanilla, and salt until pale and slightly thickened.
4. 🔁 Temper and combine: Slowly pour the warm cream into the yolk mixture, whisking constantly. Strain the custard through a fine sieve for the smoothest texture.
5. 🍮 Bake the custards: Divide into 4 ramekins. Place in a deep baking pan and fill the pan with hot water halfway up the sides of the ramekins.
6. 🔥 Bake at 150°C (300°F) for 35–40 minutes, or until just set with a slight jiggle in the center. Cool, then refrigerate for at least 4 hours or overnight.
7. 🍬 Brûlée the top: Sprinkle 1 tsp sugar evenly over each custard. Torch the top until the sugar melts and forms a golden crust.
8. 💥 Garnish & serve: Sprinkle generously with crushed pistachios just before serving for a pop of color and crunch.

Notes

• For a deeper lavender flavor, steep for up to 20 minutes — but taste test to avoid bitterness.
• Use high-quality white chocolate with cocoa butter for the best result.
• A kitchen torch works best for the brûlée finish, but broiling briefly in the oven can work in a pinch.

Why You’ll Love It

• Aromatic Elegance: The infusion of culinary lavender lends a beautifully floral note that’s subtle, soothing, and sophisticated — it elevates the custard into something truly memorable.
• Velvety Custard Texture: The combination of white chocolate and cream results in a silky-smooth base that’s rich and indulgent, melting effortlessly on the tongue with every spoonful.
• Irresistible Brûlée Crust: That glassy, golden layer of torched sugar gives the perfect crack — the iconic contrast between crisp and creamy that makes crème brûlée so beloved.
• Crunchy Pistachio Finish: Finely chopped pistachios on top add vibrant color and a satisfying crunch, balancing the sweetness with earthy, nutty depth.
• Elegant Yet Achievable: Despite its luxurious flavor profile and stunning appearance, this dessert is surprisingly easy to prepare at home — making it ideal for impressing guests or treating yourself.
• Versatile for Any Occasion: Whether served at an elegant dinner party, a quiet evening in, or as a romantic gesture, it always delivers a showstopping finish to any meal.

Helpful Tips

• Steep with care: Lavender is delicate yet potent — steeping it too long can result in an overpowering or bitter taste. Aim for 10 to 15 minutes, and always taste the cream before proceeding.
• Choose quality white chocolate: Opt for real white chocolate that lists cocoa butter as a main ingredient. Avoid baking chips or candy coatings, which lack richness and can affect the custard’s texture and flavor.
• Strain for a flawless texture: After combining your egg yolks and infused cream, strain the custard mixture through a fine mesh sieve. This removes any coagulated bits and results in an ultra-smooth consistency.
• Bake low and slow: Custards prefer gentle heat. A low oven temperature (around 150°C / 300°F) helps them set evenly without curdling. Use a water bath to create a humid baking environment and prevent cracks or rubbery texture.
• Cool completely before brûléeing: Refrigerate the baked custards for at least 4 hours (overnight is even better). They must be fully chilled before torching to achieve that satisfying crisp crust without warming the custard.
• Brûlée just before serving: For the best crack and contrast, caramelize the sugar topping right before you serve the dish. This ensures the sugar stays crisp and doesn’t absorb moisture from the custard.
• Elevate with pistachios: Finely chopped roasted pistachios add more than just color — they provide a sophisticated contrast of flavor and texture, tying together the floral and creamy notes perfectly.

Substitutions and Variations

• Milk Alternatives: For a lighter version, you can replace up to half of the heavy cream with whole milk or a rich plant-based cream (like coconut or oat). Keep in mind, this may slightly alter the silkiness of the custard.
• Herbal Swaps: Not a fan of lavender? Try dried chamomile, lemon verbena, or a touch of rosemary for a different botanical profile. Just like with lavender, be mindful of steeping time to avoid bitterness.
• Chocolate Options: If white chocolate isn’t your favorite, you can substitute it with high-quality milk chocolate for a richer, caramel-like depth. Dark chocolate can be used, but note that the result will be more intense and less sweet.
• Nut-Free Garnish: Omit the pistachios if needed, and opt for edible dried rose petals, crystallized violets, or a dusting of vanilla sugar. These add elegance without allergens.
• Brûlée Without a Torch: If you don’t have a kitchen torch, place the chilled custards under a very hot broiler for 1–2 minutes. Keep a close eye — the sugar should melt and caramelize without burning.
• Mini Presentation: For entertaining, serve the custard in espresso cups or tiny ramekins for a delicate tasting portion — ideal for pairing with dessert wines or a floral tea.
• Infused Sugars: For an aromatic twist, use lavender sugar or vanilla sugar for the brûlée topping. It adds another layer of complexity that ties beautifully into the custard flavor.

Frequently Asked Questions

Can I make this brûlée ahead of time?
Yes — the custards can be fully baked and chilled up to 2 days in advance. Just brûlée the sugar topping right before serving to preserve the crisp, glass-like crust.

Do I need a kitchen torch to make the brûlée crust?
While a torch provides the most precise and even caramelization, you can also use a broiler. Place the ramekins under a preheated broiler and watch closely, rotating if necessary, until the sugar bubbles and turns golden.

How strong is the lavender flavor?
It’s delicate and balanced. Steeping for 10–15 minutes creates a subtle floral aroma without overwhelming the custard. If you prefer even less intensity, steep for just 7–10 minutes.

Can I use culinary lavender oil instead of dried buds?
It’s not recommended. Lavender oil is extremely concentrated and harder to control — even one drop too many can overpower the dessert. Dried culinary buds offer a gentler infusion and more consistent results.

Is it safe to serve to children?
Absolutely. There’s no alcohol in this recipe, and the floral notes are subtle. Just ensure no one has a nut allergy if you’re using pistachios.

Why does my custard have bubbles or a rubbery texture?
This often happens if the custard is overbaked or the oven temperature was too high. Always bake low and slow in a water bath, and remove the ramekins as soon as the center is just set with a slight jiggle.

Serving Suggestions

• Elevated Plating: Serve the brûlée on small dessert plates with a polished silver spoon and a scattering of additional crushed pistachios around the ramekin for visual contrast. A sprig of fresh lavender or a single edible flower on the side adds a beautiful finishing touch.
• Pair With a Beverage: This dessert pairs beautifully with a glass of chilled Moscato, elderflower liqueur, or a delicate floral tea like jasmine or chamomile. The light floral notes enhance the lavender and white chocolate flavor profile without overpowering it.
• Seasonal Garnishes: In spring and summer, accompany with a spoonful of macerated berries or a drizzle of honey infused with orange zest. In cooler months, try a whisper of pear or fig compote on the side for added warmth and complexity.
• Elegant Trio Dessert: Create a sophisticated dessert tasting by pairing a mini brûlée with a dark chocolate truffle and a citrus sorbet shot. The contrast in textures and temperatures will impress any guest.
• For Romantic Occasions: Present two ramekins on a shared slate board or tray, dusted lightly with powdered sugar and a heart-shaped lavender petal design stenciled in the center. It turns a simple dessert into a romantic experience.

More Crème Brûlée Inspirations

1. Perfect Vanilla Crème Brûlée – Bake with Zoha
A classic rendition with a flawless custard texture and clean vanilla flavor. This recipe focuses on technique and precision, making it ideal for first-time brûlée makers or purists who want to master the essentials.

2. Vanilla Bean Crème Brûlée – Vanilla Bean Cuisine
An elegant upgrade using whole vanilla bean for visible flecks and deep aroma. This version is subtly sweet and perfect for those who appreciate the beauty of real vanilla in a silky, creamy base.

3. Brown Sugar Crème Brûlée with Boba Topping – Pixels and Plates
A modern, playful twist that introduces brown sugar’s rich caramel notes and a chewy boba topping. Ideal for dessert lovers who enjoy textural surprises and bold, trendy flavors.

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