“Lavender flowers add delicate flavor.”
1hr 10mins

Ingredients Nutrition

  • 10 -12 sprigs fresh lavender, flower stems organic (or dried flower stems)
  • 2 12 cups heavy cream
  • 8 egg yolks (medium-size eggs)
  • 14 cup superfine sugar
  • 3 tablespoons powdered sugar


  1. Break the lavender flowers off their stems and put them in a saucepan; pour the cream into the pan, then slowly bring almost to a boil.
  2. Remove from heat and let stand for 15 minutes for the flavor to develop.
  3. Use a fork to mix the egg yolks and sugar in a bowl; reheat the cream, then gradually mix it into the yolks, stirring constantly.
  4. Place 6 heatproof 6 ounce ramekins in a roasting pan and strain the custard into the dishes.
  5. Pour warm water around the dishes to come halfway up the sides; bake in a preheated 350° oven for 20-25 minutes, until the custards are set with a slight softness at the center.
  6. Leave the dishes to cool in the water, then lift them out and transfer to the refrigerator for 3-4 hours to chill well.
  7. About 20-30 minutes before serving, sprinkle the custard tops with powdered sugar.
  8. Caramelize with a blowtorch, then leave at room temperature; decorate with extra lavender stems, if desired.

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