White Chocolate and Lavender Creme Brulee

Crème brûlée is a classic French dessert that never fails to impress. With its creamy custard base and caramelized sugar topping, it’s a treat that is both elegant and indulgent. But have you ever tried a white chocolate and lavender crème brûlée? This unique twist on the traditional recipe adds a subtle floral note and a touch of sweetness that takes this dessert to a whole new level. In this article, we will explore the history of crème brûlée, the benefits of using white chocolate and lavender, and provide you with a step-by-step recipe to create this delectable dessert in your own kitchen.

The History of Crème Brûlée

Crème brûlée, which translates to “burnt cream” in French, has been enjoyed for centuries. Its origins can be traced back to the 17th century in France, where it was a popular dessert among the aristocracy. The first known recipe for crème brûlée appeared in François Massialot’s cookbook in 1691. Since then, it has become a staple in French cuisine and has gained popularity worldwide.

The Benefits of White Chocolate

White chocolate, despite not technically being chocolate due to its lack of cocoa solids, adds a rich and creamy texture to desserts. It is made from cocoa butter, sugar, and milk solids, giving it a sweet and buttery flavor. White chocolate also pairs well with a variety of flavors, making it a versatile ingredient in desserts.

The Aromatic Power of Lavender

Lavender is a flowering plant that is known for its calming and aromatic properties. It has been used in cooking for centuries and adds a unique floral note to dishes. In this crème brûlée recipe, the lavender complements the sweetness of the white chocolate, creating a harmonious and fragrant dessert.

White Chocolate and Lavender Crème Brûlée Recipe

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 4 egg yolks
• 1/4 cup granulated sugar
• 4 ounces white chocolate, chopped
• 1 teaspoon dried lavender flowers
• 1/4 cup granulated sugar (for caramelizing)

Instructions:

1. In a saucepan, heat the heavy cream and whole milk over medium heat until it begins to simmer. Remove from heat and set aside.
2. In a mixing bowl, whisk together the egg yolks and 1/4 cup of granulated sugar until well combined.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. Remove the saucepan from heat and add the chopped white chocolate and dried lavender flowers. Stir until the chocolate is completely melted and the lavender is well incorporated.
6. Strain the mixture through a fine-mesh sieve to remove any lumps or lavender pieces.
7. Pour the strained mixture into individual ramekins or custard cups. Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
8. Bake in a preheated oven at 325°F (160°C) for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or overnight, to allow the custard to fully set.
10. When ready to serve, sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
11. Allow the caramelized sugar to harden for a few minutes before serving.

Now, you can enjoy the creamy and fragrant delight of white chocolate and lavender crème brûlée. The combination of the sweet white chocolate and the floral notes of lavender creates a dessert that is both sophisticated and comforting. Serve it as the perfect ending to a dinner party or simply indulge in it as a special treat for yourself. Either way, this unique twist on a classic dessert is sure to impress.