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White Chocolate Lavender Creme Brulee

This delicious and creamy creme brulee is enhanced with sweet white chocolate and citrusy lavender buds. This recipe makes enough for 2, so it is perfect for your next date night. 

Servings 2 servings


  • 150 ml heavy cream (about 2/3 cups)
  • 2 egg yolks
  • 2 tsp vanilla bean paste (can substitute vanilla essence, or 1/2 a vanilla bean)
  • 13 grams sugar (about 1 tbsp)
  • 25 grams white chocolate

Lavender Simple Syrup

  • 1 tbsp water
  • 1 tbsp cane sugar
  • 1 tbsp lavender buds (make sure that is for culinary use. I use McCormick's!)


  1. In a small saucepan, bring the heavy cream and sugar to a boil. Lower the heat and add the egg yolks. Stir constantly until the mixture coats the back of a wooden spoon or spatula (about 5 or so minutes). The mixture should be thick. Remove from heat and add the sugar. 

  2. Melt the white chocolate and transfer it into the custard mixture. Add in the lavender simple syrup. Divide the mixture evenly into two ramekin dishes. 

  3. In a small casserole or oven safe dish, place the ramekin dishes inside. Slowly pour boiling water into the dish (avoid the creme brulees), until the water reaches halfway up the ramekins. Place the creme brulees into an oven that is preheated to 300 F). Cook for 35 - 40 minutes or until the creme brulees are set. 

  4. Remove from the oven and let cool completely. Place the creme brulees in the fridge until ready to serve. When you are ready to serve, generously sprinkle cane sugar or brown sugar on top of the creme brulees. Using a kitchen torch, broil the tops of the creme brulees until the sugar is caramelised and is nice and brown. 

Lavender Simple Syrup

  1. Combine ingredients into a small pan and bring to a boil.  Remove off heat and strain the syrup into a small bowl. Set aside until ready to use. 

Recipe Notes

Achieving that beautiful bruleeĀ seems intimidating, especially if you do not have a kitchen torch. Do not despair! This tutorial shows you Three Ways to Create That Brulee!