Lavender Creme Brûlée

Lavender Creme Brûlée


4 Walkers Gluten Free Ginger & Lemon Shortbread cookies, crushed
2 T butter
2 C heavy whipping cream
1/4 C sugar
4 egg yolks
1 T dried lavender
Sugar as needed


Preheat oven to 300 degrees.

Melt the butter over low heat. Once melted pour into a glass bowl and mix in the crushed cookies. Gently press the mixture evenly into four ramekins. Bake 3-5 minutes to give it a golden color and to crisp it back up a bit. Place the ramekins into a glass baking dish.

Meanwhile, heat the cream an lavender on low until it begins to simmer. Make sure to whisk the cream often so it doesn’t curdle on the bottom of the pan. Once cream is hot, strain it through a cheesecloth.

In another bowl, beat the egg yolks and sugar until light and fluffy. VERY slowly add hot cream to the sugar mixture while whisking constantly.

Once combined, evenly pour into each ramekin. Pour boiling water around the ramekins in the glass baking dish to the level of the mixture inside the dish. Don’t make the mistake of not adding enough water.

Bake at 300 degrees for 1 hr. Remove from oven and allow to cool in water bath until the water is no longer hot. Remove and place the ramekins in the refrigerator overnight.

When you are ready to serve the creme brûlées, top with a bit of sugar and lightly brûlée using a hand held kitchen torch. You can also achieve the brûlée by placing them in the oven on the top rack and broiling for 3-4 minutes.
Gluten Free Ginger & Lemon
Gluten Free Ginger & Lemon Gluten Free Ginger & Lemon