Description
Indulge in a luxurious White Chocolate Lavender Brûlée topped with a delicate pistachio crunch. This elegant dessert combines the floral notes of dried lavender infused in creamy white chocolate custard, baked to silky perfection, and finished with a crisp, caramelized sugar crust and nutty pistachio garnish. Perfect for special occasions or a sophisticated 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 the Cream: In a saucepan, heat the heavy cream and dried lavender buds just until simmering. Remove the pan from heat, cover, and let the lavender steep in the cream for 15 minutes to infuse the flavor.
- Strain and Melt Chocolate: Strain out the lavender buds from the cream. Gently reheat the cream and stir in the finely chopped white chocolate until completely melted and the mixture is smooth.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture is pale and slightly thickened, preparing the custard base.
- Combine Cream and Eggs: Slowly whisk the warm, infused cream into the egg yolk mixture to temper the eggs. Then, strain the combined custard through a fine mesh sieve to ensure a smooth texture.
- Prepare for Baking: Divide the custard evenly into 4 ramekins. Place the ramekins in a baking dish and 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 Custard: Bake in a preheated oven at 150°C (300°F) for 35 to 40 minutes, or until the custard is just set but still has a slight jiggle in the center.
- Cool and Chill: Allow the custards to cool completely to room temperature, then refrigerate for at least 4 hours or overnight to set thoroughly.
- Caramelize the Sugar: Just before serving, sprinkle 1 teaspoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp brûlée crust.
- Garnish and Serve: Sprinkle finely chopped pistachios over the caramelized sugar crust for a delightful crunch and nutty flavor. Serve immediately to enjoy the contrast of textures.
Notes
- For best results, use high-quality white chocolate for a rich and creamy custard.
- Be careful not to overbake the custard to maintain a smooth and silky texture.
- If you don’t have a kitchen torch, place the ramekins under a broiler for a minute or two, watching closely to avoid burning the sugar.
- Lavender should be culinary grade to ensure it is safe and pleasant for consumption.
- Allow custards to chill thoroughly for a better set and enhanced flavor blending.
- Water bath prevents the custard from curdling by providing even gentle heat.
- Crushed pistachios add both texture and a complementary nutty flavor to the dessert.
