Introduction
If you’re looking to impress your family or friends with a fancy-looking dessert that’s actually easy to make, this White Chocolate Lavender Brûlée with Pistachio Crunch is the perfect choice! Don’t let the name scare you—it might sound like a dish from a 5-star restaurant, but it’s super simple when you break it down.
This dessert is creamy, sweet, and has a light floral taste from the lavender. On top, there’s a crunchy caramel layer (that’s the “brûlée” part), and to make it even better, it’s topped with chopped pistachios for a nutty crunch. The mix of white chocolate, cream, and lavender gives it a rich but smooth flavor. Let’s dive in and learn how to make this special treat step-by-step!
Ingredients – White Chocolate Lavender Brûlée
Here are the ingredients you’ll need to make about 4 servings:
For the Brûlée:
- 2 cups heavy cream
- ½ cup white chocolate chips (or chopped white chocolate)
- 1 tablespoon dried culinary lavender (make sure it’s food-safe!)
- 4 egg yolks
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- Extra sugar (for caramelizing on top)
For the Pistachio Crunch Topping:
- ¼ cup shelled pistachios (unsalted)
- 1 tablespoon sugar
- 1 teaspoon butter
Step-by-Step Process – White Chocolate Lavender Brûlée
Step 1: Preheat and Prepare
Start by preheating your oven to 300°F (150°C). Set out 4 ramekins (small glass or ceramic bowls). You’ll also need a deep baking dish to place them in later.
Step 2: Heat the Cream with Lavender
In a small saucepan, pour the heavy cream and add the lavender. Warm the mixture over medium heat until it’s just about to boil (don’t let it actually boil). Once it’s hot, remove from the heat and let it sit for 10 minutes so the lavender flavor soaks in.
Step 3: Add the White Chocolate
After steeping, strain out the lavender buds using a fine strainer. Pour the warm cream back into the saucepan and add the white chocolate. Stir until melted and smooth.
Step 4: Mix the Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, ¼ cup sugar, and vanilla extract until the mix looks pale and smooth.
Step 5: Combine the Mixtures
Slowly pour the warm cream and white chocolate mix into the egg yolks—a little at a time while whisking. This keeps the eggs from scrambling. Once fully mixed, pour the liquid evenly into the ramekins.
Step 6: Bake in a Water Bath
Place the ramekins in the deep baking dish. Pour hot water into the dish (not the ramekins!) until the water reaches halfway up the sides of the ramekins. This is called a water bath, and it helps the custard cook evenly.
Carefully put the dish in the oven and bake for 35–40 minutes, or until the edges are set but the center still jiggles a little.
Step 7: Cool and Chill
Take the ramekins out of the water bath. Let them cool to room temperature, then put them in the fridge for at least 3 hours (overnight is even better!).
Step 8: Make the Pistachio Crunch
While the brûlées chill, chop the pistachios. In a small pan, melt the butter, then add sugar and pistachios. Stir for a few minutes until golden. Let it cool, then break into little crunchy bits.
Step 9: Caramelize the Top
When ready to serve, sprinkle a thin layer of sugar over the top of each brûlée. Use a kitchen torch to melt and caramelize the sugar until golden and crispy. (If you don’t have a torch, you can place them under the oven broiler for 1–2 minutes. Watch closely so it doesn’t burn!)
Step 10: Add Pistachio Crunch and Serve
Top each brûlée with your pistachio crunch and serve chilled!
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Cholesterol | 190 mg |
| Sodium | 40 mg |
| Total Carbohydrates | 28 g |
| Sugars | 24 g |
| Protein | 5 g |
| Fiber | 1 g |
| Calcium | 120 mg |
Frequently Asked Questions
Q1: Can I use fresh lavender instead of dried?
Yes, but make sure it’s culinary lavender and not sprayed with any chemicals. Use a bit more if using fresh—around 2 tablespoons.
Q2: I don’t have a kitchen torch. What should I do?
No worries! Just place the brûlées under your oven’s broiler for 1–2 minutes. Watch them closely so they don’t burn.
Q3: Can I make this ahead of time?
Absolutely. The custards can be made and chilled up to 2 days in advance. Just brûlée the top and add the pistachio crunch right before serving.
Q4: What can I use instead of pistachios?
You can use almonds, hazelnuts, or even a bit of granola for the crunch if you prefer.
Q5: Is it okay to skip the lavender?
Yes! If you’re not a fan of floral flavors, you can leave out the lavender. You’ll still have a delicious white chocolate brûlée.
Final Thoughts
This White Chocolate Lavender Brûlée with Pistachio Crunch is more than just a dessert—it’s an experience. The creamy texture, the gentle floral touch, the sweet caramel top, and that nutty crunch all come together beautifully.
The best part? It’s not as hard to make as it sounds. Once you try it, you might find yourself making it again and again—whether it’s for a family dinner, a weekend treat, or even a special celebration.
So go ahead, give it a try! You’ll be amazed how easy it is to whip up something that looks this fancy and tastes this good.
