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“This sounds like a lovely dessert! The flavor of lavender is something I have just come to really enjoy, and I look forward to trying this recipe! Prep times are guesstimated, and cook time does not include chill time.”
1hr 20mins

Ingredients Nutrition


  1. Heat oven to 325ºF. Place 4 (6 oz.) ramekins in a shallow roasting pan.
  2. Place whipping cream and lavender in medium saucepan; bring to a low boil over medium heat. Remove from heat and let stand for 10 minute.
  3. Strain into a small bowl, pressing against lavender in strainer with back of a spoon to extract as much flavor as possible. Discard lavender.
  4. Meanwhile, in medium bowl, whisk together egg yolks and egg. Slowly whisk in sugar.
  5. Whisk in strained cream and vanilla. Pour into dishes and place in oven. Add enough hot water to roasting pan to come halfway up sides of dishes.
  6. Bake 40-45 minute Remove from roasting pan with tongs and cool for 1 hour at room temperature. Cover and refrigerate several hours.
  7. Before serving, heat broiler. Place dishes in same roasting pan. Press brown sugar through strainer over custards to evenly cover. Broil 4-6 inches from heat for 1-2 min or until sugar melts. Watch carefully so it doesn't burn.
  8. NOTE: If using a mini blowtorch to caramelize sugar, use 2-3 teaspoons white sugar to coat tops of each custard instead of brown sugar.

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