Lavender Scented Crème Brûlée

A Kevin Myers' treat from the RTÉ series 'The Restaurant'.


  • 400 ml cream
  • 2 tblsp dried lavender flowers
  • 4 free range egg yolks
  • 50 g caster sugar (plus extra 20g for caramel topping)
  • ½ tsp vanilla extract


  1. Preheat oven to 100°C.
  2. Put the cream and the lavender leaves in a small heavy saucepan over medium heat and bring to a gentle simmer.
  3. Remove the pan from the heat and let the mixture cool for 10 minutes.
  4. Then strain the cream removing the lavender.
  5. Next whisk the egg yolks, sugar and the vanilla until it has increased in volume and is pale in colour.
  6. Then add the cream gradually to this mixture, whisking all the time until it is fully blended.
  7. Strain this mixture through a fine sieve and divide it between the ramekins.
  8. Place the ramekins in a deep baking tray and pour in hot water until the water reaches half way up the sides.
  9. Then cover the baking tray loosely with tinfoil and bake for approximately 40 minutes, or until the brûlées are just set.
  10. Take care not to overcook or they will be 'tough'.
  11. When the brûlées have cooled, sprinkle the extra caster sugar evenly between the ramekins.
  12. Put the ramekins under the grill for 2-3 minutes or until the sugar starts to caramelise.
  13. Then remove from the heat and leave to chill while the caramel hardens.
  14. Serve with a Madeleine biscuit.


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