Ingredients:

  • 2 cups (475 ml) heavy cream
  • 1/2 cup (100 g) granulated sugar, plus extra for brûléeing
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 1/4 teaspoon dried culinary lavender
  • 6 large egg yolks
  • 1/4 teaspoon salt
  • 1 cup (150 g) fresh blackberries, divided
  • Fresh blackberries (for garnish, optional)
  • Edible lavender flowers (for garnish, optional)

Instructions:

  1. Heat heavy cream, ½ cup sugar, vanilla bean (or extract), and lavender in a saucepan over medium heat. Bring to a simmer, then remove from heat and let steep for 30 minutes to infuse the flavor. Remove the vanilla bean.
  2. Whisk egg yolks and salt in a separate bowl until lightened in color.
  3. Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling.
  4. Strain the mixture through a fine-mesh sieve into a pitcher. Gently stir in 1/2 cup of the blackberries.
  5. Divide the remaining 1/2 cup of blackberries among the ramekins. Pour the crème brûlée mixture evenly into the ramekins.
  6. Place the ramekins in a baking dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins.
  7. Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the edges are set but the center is still slightly jiggly.
  8. Remove the ramekins from the water bath and let cool completely. Refrigerate for at least 2 hours, or preferably overnight.
  9. Sprinkle a thin, even layer of granulated sugar over the top of each crème brûlée. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Alternatively, place under a preheated broiler for a few seconds, watching carefully to prevent burning.
  10. Let the brûléed sugar cool and harden slightly before serving. Garnish with fresh blackberries and edible lavender flowers, if desired.