Lavender Creme Brulee (Ww)

Total Time
Prep 10 mins
Cook 40 mins

4 WW Points Plus. Recipe source: WW Magazine (June 2011)

Ingredients Nutrition

  • 2 cups low-fat milk
  • 1 tablespoon ginger, chopped and peeled
  • 4 teaspoons lavender buds (or 2 tsp dried lavender buds)
  • 13 cup sugar
  • 1 egg
  • 3 egg yolks
  • 4 teaspoons sugar


  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium heat bring milk, ginger and lavender to a boil. Remover from heat and cover and let steep for 10 minutes. Pour mixture through a sieve over a bowl, pressing on the solids. Discard solids.
  3. In a bowl whisk together 1/3 cup sugar and egg and yolks for 1 minute.
  4. Slowly whisk in hot milk mixture until blended.
  5. Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan. Add enough boiling water to come halfway up sides of custard cups.
  6. Bake for 35-45 minutes.
  7. Transfer custard cups to rack and cool completely.
  8. Chill covered until set (at least 4 hours but can make these ahead and refrigerate for up to 3 days).
  9. To serve and make topping; preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan. Broil for 2-5 mintues (5 inches from heat). Remove from oven and let stand a few minutes before serving. Sprinkle with fresh lavender if desired.
Most Helpful

With this recipe I preapred 8 mini portions.
The recipe was easy to follow and the taste fancy. I used dried lavender as now is January, but next time I will use fresh one if possible.
I love cooking with flowers and as I saw this recipe I had to try it. A winner

awalde January 21, 2012

What a great treat! To make this more diabetic friendly, I used Splenda in the custard, and skipped the sugar topping in the serving for the diabetic, and topped it with sugar-free Cool Whip. The other servings, I did the sugar topping and it was a hit. A nice little "crunch" on the soft custard. The lavender and ginger are subtle, but delicious! Thanks for this keeper.

Outta Here May 22, 2011