Try this elegant and luxurious dessert that is easier to make than you might imagine.
You might enjoy créme brûlée for dessert when you’re dining out, but I’m here to tell you it can easily be made at home. This gluten-free recipe for vanilla-lavender créme brûlée is luxurious with a great flavor.
What fun it is to break into the caramelized sugar topping and dip into the smooth, rich custard. This dessert is easy to make and amazing to serve. I used a kitchen torch to caramelize the sugar to make the crunchy topping. If you don’t have a kitchen torch, you can use brown sugar to top the custard and your oven broiler to caramelize the sugar.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Gluten-free vanilla-lavender crème brûlée recipe
- 2 cups heavy cream
- 1-1/4 teaspoons pure vanilla extract
- 2 teaspoons food-grade dried lavender buds
- 6 egg yolks
- 1/3 cup sugar, plus 8 teaspoons, divided
- Preheat your oven to 325 degrees F. Place 4 (6 ounce) ceramic ramekins in a baking pan with high sides, and set it aside.
- To a saucepan over medium-low heat, add the cream, vanilla extract and lavender buds. Bring the mixture almost to a boil, and then remove it from the heat.
- While the cream mixture simmers, whisk together the egg yolks and the 1/3 cup of sugar. Mix quickly until incorporated or for 2 to 3 minutes.
- Pour the cream mixture through a fine-mesh strainer into a bowl. Discard the lavender buds.
- Temper the egg mixture (to keep the eggs from cooking when the hot cream is added to it) by slowly adding a portion of the cream mixture to the egg mixture while constantly whisking. Continue adding the cream mixture a little at a time until all of it has been added.
- Fill each ramekin with the mixture about 3/4 of the way to the top.
- Add 3 to 4 cups of water to the baking pan, until it reaches about 3/4 of the way up the outside of the ramekins.
- Carefully place the baking sheet in the oven, and bake for 35 to 40 minutes. The custard should be done when it is slightly jiggly and not thoroughly firm.
- Remove from the oven, and allow to cool completely.
- You can refrigerate the custard overnight to serve the next day. If you do, wrap each ramekin tightly with plastic wrap, and then refrigerate them (you’ll add the sugar to caramelize the tops just prior to serving).
- If you’re serving them the same day, then make sure they have cooled. Once cooled, add 2 teaspoons of sugar to the top of each. Use a kitchen torch, moving in a circular motion and about 3 inches from the tops, to caramelize the sugar until it is golden.
- If you don’t have a kitchen torch, then use brown sugar to top the custard instead of regular sugar. Place the ramekins onto a baking sheet. Heat under the broiler, keeping a close eye on them, until the sugar is caramelized.
Enjoy a crunchy yet creamy treat.