Description
This White Chocolate Lavender Brûlée with Pistachio Crunch is a sophisticated French-inspired dessert featuring a creamy, floral-infused custard topped with a perfectly caramelized sugar crust and crunchy pistachio clusters. The lavender adds a subtle aromatic twist that complements the rich white chocolate, while the pistachio topping provides delightful texture and flavor contrast.
Ingredients
Scale
Custard:
- 2 cups heavy cream
- 1/2 teaspoon dried culinary lavender
- 4 ounces white chocolate, chopped
- 5 large egg yolks
- 1/3 cup granulated sugar (plus more for topping)
- 1/2 teaspoon vanilla extract
Pistachio Crunch:
- 1/2 cup shelled pistachios, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon butter
Instructions
- Preheat Oven and Prepare Lavender Cream: Preheat your oven to 325°F. In a small saucepan, combine the heavy cream and dried culinary lavender. Heat over medium heat until it just begins to simmer, then remove from heat and allow the lavender to steep in the cream for 10 minutes. This imparts a subtle floral aroma to the custard.
- Strain and Melt Chocolate: After steeping, strain the cream to remove the lavender buds and return the cream to the saucepan. Add the chopped white chocolate to the warm cream and stir gently until the chocolate is fully melted and the mixture is smooth.
- Whisk Egg Yolks and Sugar: In a mixing bowl, vigorously whisk the egg yolks with 1/3 cup of granulated sugar until the mixture becomes pale and thick, indicating that enough air has been incorporated for a smooth custard.
- Combine Cream and Eggs: Slowly pour the warm white chocolate cream into the egg yolks while continuously whisking to temper the eggs and prevent cooking. Stir in the vanilla extract for added flavor.
- Strain Custard and Prepare Ramekins: Strain the combined mixture once more to ensure a perfectly smooth texture and evenly divide it among four ramekins.
- Water Bath Baking: Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes, checking for doneness when the custards are set around the edges but remain slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature before refrigerating for at least 4 hours or overnight to allow the custard to fully set.
- Make Pistachio Crunch: In a skillet over medium heat, combine the chopped pistachios, 2 tablespoons sugar, and butter. Stir frequently as the sugar melts and the mixture turns golden and crisp. Transfer the pistachio mixture to parchment paper to cool and then break into small clusters.
- Caramelize Sugar Topping: Before serving, sprinkle a thin even layer of granulated sugar on top of each chilled brûlée. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust.
- Serve: Top each brûlée with the pistachio crunch clusters for added texture and nutty flavor. Serve immediately to enjoy the contrast of crisp topping and creamy custard.
Notes
- For a stronger lavender flavor, allow the lavender to steep longer, but be careful not to overpower the custard’s delicate taste.
- Use culinary-grade lavender only; avoid ornamental varieties which are not intended for consumption.
- Ensure the custards are slightly jiggly when removing from the oven to prevent overcooking and curdling.
- Caramelizing the sugar topping just before serving ensures a crisp texture that contrasts beautifully with the smooth custard.
