Description
This decadent White Chocolate Lavender Brûlée with Pistachio Crunch is a delicate twist on the classic French dessert. Creamy white chocolate custard infused with aromatic lavender is baked to perfection, then topped with a crisp, caramelized sugar crust and finished with a sprinkle of crunchy pistachios. This elegant dessert is perfect for special occasions or whenever you want to impress with a fragrant and luscious treat.
Ingredients
Scale
For the Custard Base
- 480 ml (2 cups) heavy cream
- 100 g white chocolate, finely chopped
- 1 tsp dried culinary lavender buds
- 5 large egg yolks
- 60 g granulated sugar
- 1/2 tsp pure vanilla extract
- Pinch of salt
For the Topping
- 4 tsp granulated sugar
- 2 tbsp finely chopped pistachios
Instructions
- Infuse Lavender Cream: In a saucepan, heat the heavy cream and dried lavender buds just until it begins to simmer. Remove from heat, cover the saucepan, and let it steep for 15 minutes to allow the lavender to infuse its flavor into the cream.
- Prepare White Chocolate Cream: Strain out the lavender buds from the cream to ensure a smooth texture. Reheat the cream gently over low heat and stir in the finely chopped white chocolate until it fully melts and the mixture becomes smooth and glossy.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk together the five large egg yolks, granulated sugar, vanilla extract, and a pinch of salt. Whisk until the mixture is pale and slightly thickened, indicating it is well aerated.
- Combine Mixtures: Gradually and slowly whisk the warm lavender-infused white chocolate cream into the egg yolk mixture to temper the eggs and create a smooth custard base. Then, strain the combined mixture through a fine mesh sieve to eliminate any lumps or cooked egg bits.
- Prepare for Baking: Divide the smooth custard evenly into four ramekins. Place the ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath to gently cook the custard.
- Bake the Custards: Bake in a preheated oven at 150°C (300°F) for 35 to 40 minutes. The custards are done when the edges are set but the center still has a slight jiggle.
- Chill the Custards: Remove the ramekins from the water bath and cool completely at room temperature. Then refrigerate them for at least 4 hours or overnight to fully set the custard before serving.
- Caramelize the Sugar Topping: Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over each custard’s surface. Use a kitchen torch to caramelize the sugar until it turns golden and forms a crisp, glassy crust.
- Garnish and Serve: Finish by sprinkling finely chopped pistachios over the caramelized sugar topping to add a delightful crunch and nutty flavor. Serve immediately to enjoy the contrast between the creamy custard and the crisp brûlée crust.
Notes
- Use culinary-grade lavender to ensure the flavor is safe and pleasant for eating.
- Do not overbake the custard; it should still jiggle slightly in the center when done to ensure a smooth texture.
- If you don’t have a kitchen torch, you can place the ramekins briefly under a broiler to caramelize the sugar, watching carefully to prevent burning.
- To make ahead, prepare the custards and refrigerate without caramelizing the sugar topping until ready to serve.
- For an extra floral aroma, garnish with a few whole lavender buds, but ensure they are edible and pesticide-free.
