' Willamette Valley Vineyards - Lavender Creme Brulee

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Lavender Creme Brulee

Lavender Creme Brulee
Recipe by Chef Eric Nelson
At a Glance
Serves: 6

2 cups heavy cream

1/2 cup sugar

1 tbsp lavender-vanilla sugar

1 tsp vanilla extract

6 egg yolks 

Lavender Vanilla Sugar Blend:

1-1 1/2 cups granulated sugar

1 tsp. dried lavender blossoms

1 vanilla bean



This decedent dessert pairs two delicious flavors that are meant for each other. This sweet and creamy blend of lavender and vanilla gives the creme brulee you're use to a new level of flavor. Follow these simple directions for a unique dessert that guests are sure to enjoy.


In a heavy non-reactive saucepan combine heavy cream, sugar, lavender-sugar blend, vanilla and bring to a gentle boil. Remove from the heat and let infuse 10 minutes longer. In a bowl, lightly mix egg yolks. Slowly add the warm mixture to the yolks, don't beat it too fast as you do not want to create a bunch of bubbles. Strain the mix through a fine mesh strainer. Place six 5-6 oz creeme brulee dishes in a shallow plan, pour in the mix and surround the dishes with boiling water (blain marie). Bake in a 300 degree oven 20 to 25 min or until set (every oven is a bit different). Remove and cool. Top with sugar and caramelize the top with a torch. 

Lavender Vanilla Sugar Blend:

Pour sugar into a medium size bowl. Top with lavender blossoms. Cut one small end of the vanilla bean off. Split the vanilla bean down the center, reavealing tiny, sticky vanilla bean specks. Scrape vanilla bean out with a small knife and add to the sugar and lavender. Cut the vanilla bean pod in half and serve. 

With the back of a spoon, work the lavender and vanilla bean into the sugar. Be sure to press on the lavender blossoms to release their oils and to disperse any vanilla bean clumps that may try to form. Add the reserved vanilla bean pod and continue to press the sugar, lavender and vanilla together.  

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