Lavender Creme Brûlée for Two

Lavender Creme Brûlée for Two

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The recipe makes a small batch just for two, which makes it the ideal size for you and your special someone! It’s creamy, light and has the perfect hint of floral with a caramelized top.


Units Scale
  • 1 cup whipping cream, divided
  • 2 Tablespoons plus 1 teaspoon sugar
  • 1 teaspoon organic or culinary lavender buds
  • pinch of salt
  • 3 large egg yolks
  • 2 Tablespoons sugar (for topping)


  1. Preheat oven to 300˚F.
  2. In a small saucepan bring 1/2 of the cream, sugar, lavender buds and salt to a simmer over high heat. Remove from heat and let cool for approx. 5 minutes. Add the rest of the cream to further cool the mixture (1/2 cup).
  3. Meanwhile bring a saucepan or kettle of water to a boil (this is to make a water bath).
  4. In a medium bowl whisk egg yolks until smooth. Add ¼ cup of the cream mixture while continuously whisking to combine. Continue to add the cream mixture ¼ cup at a time until the custard is smooth and the colour is pale yellow.
  5. Strain the mixture through a fine sieve into a 2 cup measuring cup (this makes it easier to pour your mixture into the ramekins). Discard lavender buds that are caught by the strainer.
  6. Place a paper towel (this keeps the ramekins from slipping) on the bottom of a small baking pan/dish that’s large enough to hold two ramekins. Set ramekins on the paper towel and fill each ramekin with even amounts of the custard.
  7. Pour the boiling water into the pan/dish to come just over halfway up the side of the ramekins, being careful not to splash any water into the mixture.
  8. Bake for approximately 25-30 minutes or until set but still slightly loose in the centre (baking time will depend on the size of your ramekins). Remove from oven and allow to cool in the pan for 10 minutes then transfer to a wire rack to cool.
  9. Once at room temperature place the ramekins in the refrigerate for 2 hours to cool completely or up to 4 days.
  10. When ready to serve, sprinkle the top evenly with approx. 1 tablespoon of sugar. Using a chef’s torch or kitchen torch, carefully brown the top to caramelize the sugar. See notes if you don’t have a torch.


If you don’t have a chef’s torch you can broil the tops. Place the ramekins on a baking sheet, and arrange the rack in the oven to the highest position. Turn on the broiler and broil for 5 to 8 minutes. Watch carefully and if possible rotate the ramekins with tongs to evenly broil the tops.

You can prepare this dessert well in advance as well, all you need to do the day of is sprinkle the sugar on top of the custard and torch away!


Keywords: Creme brûlée, Lavender, French Dessert, Small Batch, Dessert, Valentines Day

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