Indulge in a dash of French chic with our elegant and delightfully velvety Lemon-Lavender Pots de Crème.
My obsession with lavender started during my first visit to Provence, France, a few decades ago. I went there already infatuated with the region’s cuisine, but from the moment I first laid eyes on the fragrant fields of lavender, I knew without doubt that I had arrived in a gourmet paradise. Nowhere else have I tasted such ingenious pairings made with these tiny blossoms than in this sun-soaked land of plenty. Lavender was given a place of honor on the menu of nearly every restaurant we visited, whether in drinks, main dishes, or desserts.
Of course, after that glorious summer, I returned home full of delicious inspiration and armed with a few tins of edible lavender. One of the recipes I created turned out to be an immensely popular dessert at my dinner parties: these delicately aromatic and subtly tangy lemon-lavender pots de crème. Though they look decidedly elegant, the recipe is easy and perfect for making ahead. When serving, I often place the little pots on a pretty vintage dish or bring them to the table on a beautiful platter, much to the “oohs” and “ahhs” of my guests.
The next time you’re looking for a refined dessert guaranteed to impress, this is definitely one to keep in mind.
The many uses for dried lavender
Dried lavender does wonders at infusing dishes with refined floral notes and just a hint of woodsy, herbal sweetness. It is important to bear in mind that you must use food-grade lavender and that a little goes a long way. Start out by adding not more than a teaspoon to dishes to see if you appreciate its unique taste.
You can use the blossoms for all kinds of delicious preparations. Here are some of my favorite ways to experience its taste and aroma:
- In other creamy desserts, such as panna cotta, crème brûlée, flan, or when making vanilla ice cream.
- In chocolate-based desserts, such as fudge, cake, pudding, and mousse.
- Try it in drinks. Make a syrup by combining one cup of granulated sugar, one cup of water, and two tablespoons of dried lavender in a saucepan. Boil for 10 minutes, then leave in the pan to steep off the heat for an additional 30 minutes. Sieve into a bottle and use the syrup with sparkling wine to make a lovely drink. You can also add a teaspoon of dried lavender to a tea egg to make a soothing herbal infusion. Add a wedge of lemon and sweeten with honey, if desired.
- In savory marinades with thyme, rosemary, bay leaf, crushed pink peppercorns, lemon juice, and olive oil.
How do I store leftovers?
If covered well with plastic wrap, these beautiful pots de crème will keep in the fridge for up to 3 days. Freezing is not recommended, as the thawing process will ruin their velvety texture.
Serving suggestions
Try our pots de crème as the chic finale to a French-inspired meal with dishes such as a classic French Onion Soup or a French Omelette with a side of fresh greens and The Best Ratatouille. We also love serving them with our buttery Madeleines!
Lemon-Lavender Pots de Crème
Ingredients
- 2 cups heavy cream
- 1 unwaxed lemon rind and juice, plus 6 thin wedges for garnish
- 1 tablespoon dried, food-grade lavender plus extra for garnish
- 6 egg yolks
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- In a saucepan gently bring the cream, lemon rind, and dried lavender to a simmer. Cook gently for 5 minutes.
- Take the cream off of the heat and let it cool slightly for 10 minutes.
- Preheat the oven to 350℉ and bring a kettle of water to the boil.
- Beat the egg yolks in a large bowl until light and fluffy. Add in the sugar, salt, and vanilla extract.
- Pour the reserved cream mixture through a sieve. Pour 1/4 cup of the sieved cream into the egg mixture. Slowly add the rest of the cream while whisking.
- Whisk in 1 tablespoon of lemon juice. Transfer the mixture into a large measuring cup.
- Place 6 ramekins or soufflé cups in a large roasting pan. Pour the mixture into the ramekins and pour boiling water halfway up the sides. Cover the pan with foil and bake for 20 to 25 minutes.
- Remove the ramekins from the pan and let cool for 30 minutes. Cover them and chill in the refrigerator for at least 2 hours or overnight.
- Once chilled, garnish the pots de crème with some additional dried lavender and a lemon wedge.
can these be chilled instead of baked like a typical pot de creme?
Hi Chelsea – These really do need the baking step to set properly.