Description
This White Chocolate Lavender Brûlée with Pistachio Crunch is a sophisticated twist on the classic French crème brûlée. Infused with delicate lavender and creamy white chocolate, the custard is smooth and aromatic. Topped with a crisp layer of caramelized sugar and a crunchy, buttery pistachio topping, this dessert offers a perfect balance of flavors and textures, making it an elegant choice for special occasions or indulgent treats.
Ingredients
Scale
For the Brûlée:
- 2 cups heavy cream
- 1/4 cup white chocolate chips
- 1 teaspoon dried culinary lavender
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- Extra granulated sugar for topping
For the Pistachio Crunch:
- 1/2 cup chopped pistachios
- 1 tablespoon butter
- 1 tablespoon brown sugar
- Pinch of sea salt
Instructions
- Preheat and infuse cream: Preheat your oven to 325°F. In a saucepan over medium-low heat, combine the heavy cream, white chocolate chips, and dried culinary lavender. Stir frequently until the chocolate melts and the cream is hot but not boiling. Remove from heat, cover, and let the mixture steep for 10 to 15 minutes to infuse the lavender flavor. Afterwards, strain the cream to remove the lavender buds.
- Mix custard base: In a mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is pale and creamy. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper the eggs and prevent curdling. Once combined, pour the custard evenly into four ramekins.
- Bake in water bath: Place the filled ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35–40 minutes or until the custards are set but still slightly jiggly in the center. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or overnight to fully set.
- Prepare pistachio crunch: While the custards chill, melt butter in a small skillet over medium heat. Add the chopped pistachios, brown sugar, and a pinch of sea salt. Stir frequently for 2 to 3 minutes until the nuts are toasted and caramelized. Remove from heat and let cool completely.
- Caramelize topping and serve: Before serving, sprinkle a thin, even layer of granulated sugar over each chilled custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp crust. Top each brûlée with the pistachio crunch and serve immediately to enjoy the contrasting textures and flavors.
Notes
- Use culinary-grade lavender to ensure the flavor is pleasant and not overpowering.
- For a deeper flavor on the caramelized top, you can substitute light brown sugar instead of granulated sugar.
- Ensure not to boil the cream to avoid curdling and retain the smoothness of the custard.
- Allow the custards to chill thoroughly for the best texture before caramelizing the top.
- Serve immediately after caramelizing to maintain the crispy sugar crust.
