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Lavender Saffron Creme Brulee

Updated on March 1, 2015


  • 6 tbsp White sugar
  • 6 Egg yolks
  • 1 1/2 Cups Heavy Whipping cream
  • 4 tbsp Fine grained white sugar, ( can be substituted with regular table sugar)
  • 3 drops Food Grade Lavender Oil
  • 1/4 tsp Saffron Threads
  • 1/2 tsp Ground Vanilla Bean, (can be substituted with vanilla extract)

Complete Decadence

Sure, Creme Brulee is a classic French dessert. What could be more quintessentially French than egg yolks, heavy cream and sugar all mixed together into a single decadently rich dish? Sometimes classic can be, well, a little boring. Vanilla bean is commonly used in Creme Brulee, and I have seen Lavender used often as well, but these two combined with the ultra savory taste of Saffron pushes this dessert over the line from decadent to divine.

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: 6 creme brulees


6 1/2 cup Creme Brulee Ramekins

1 Large glass or stainless steel baking pan

Pencil Torch (optional)

Baking Thermometer

Large Bowl


1. Set Ramekins into baking pan

2. In a large bowl, beat egg yolks until somewhat thick

3. Add sugar, Lavender oil, Vanilla Bean, Saffron threads and mix thoroughly

4. Add cream, mix gently and pour mixture into creme brulee ramekins

5. Carefully pour hot water into the pan so it comes half-way up the sides of the custard cups. Make sure to use enough water, but don't overdo it, the water should come up to the level of the custard. Be careful not to spill the water into the custard

6. Place baking pan in oven and cook for 25-30 minutes, until internal temperature is about 170 degrees. Take out of oven carefully and let cool 40 minutes. remove creme brulees from water bath and cover with plastic wrap

7. Chill at least 3 hours in refrigerator

8. To serve sprinkle thin layer of sugar on top of creme brulee and caramelize with torch, or put in broiler preheated to 500 degrees for about 1 to 3 minutes, until top is golden brown and hard

9. Serve immediately

Rate Me!

5 stars from 2 ratings of Lavender Saffron Creme Brulee


The obvious choice to pair with this dessert is espresso. Port or a liqueur would be a little over the top in terms of sweetness, as this dish is sweet enough by itself. It would be a good dessert to have after a light but flavorful meal such as a goat cheese and beet salad or a grilled chicken dish.


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    • aesta1 profile image

      Mary Norton 2 years ago from Ontario, Canada

      I make Creme Brûlée but haven't used saffron and lavender before. Thanks for this tip.

    • profile image

      HB1985 4 years ago

      Crunchy, Creamy, Sweet, Buttery..... mmmmmm