Lavender and Hibiscus Crème Brûlée


I was wanting to try something with the lavender I “borrowed” from the flowerbed outside the local police station (You know they weren’t going to use it anyway) and the dried hibiscus flowers I got a couple blocks away from the new tea shop, Savoy Tea Company. I decided to do my own take on creme brûlée with a floral twist.

(The hibiscus pictured above is not the edible variety, just some hibiscus I found in my backyard)


I love the smooth taste and strong fragrance of lavender and the hibiscus is somewhat similar to a raspberry with a slight bitterness. This was my first time making creme brûlée and it was easy shmeasy. I suggest preparing them the night before then caramelizing the sugar before serving.


  • 2 cups of heavy whipping cream
  • 1 tbsp lavender buds
  • 3 tbsp dried hibiscus flowers
  • 1 inch of a vanilla bean pod scraped
  • 6 egg yolks
  • 1/2 cup sugar
  • sugar for torching

Makes 6 4oz ramekins

Preheat oven to 325˙F

In a saucepan bring the cream, vanilla bean, lavender, and hibiscus to a slight boil then remove from heat and let it sit for about 20-30 mins.

VanillaBeanFlowers and CreamFlowers and Cream2

Separate egg yolks from the egg whites. In a medium bowl whisk the egg yolks and sugar together until the eggs turn pale.

EggYolk Egg&Sugar

Strain the lavender and hibiscus from the cream and slowly mix the cream into the egg mixture. Do not over whisk. Divide cream into ramekins.

Cream and Egg1 Cream and Egg2

Place ramekins into a deep pan and add warm water to the pan halfway up the ramekins.


Bake at about 40-50 mins or until the edges are set but the middle is jiggly. Let the custards cool in the water bath for about 20 mins then chill for about 2 hours.


Once chilled, top each one with about a tsp of sugar and caramelize the sugar with a kitchen torch. This is the fun part.


Crack the top with a spoon and eat the crap out of that crème brûlée! Nom, nom, nom!

CremeBrulee2 CremeBrulee3 CremeBrulee4


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