Lavender-Infused Crème Brûlée Tartlets with Fresh Berry Compote

Allergens

Eggs, Dairy

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar, divided
• 1 teaspoon dried lavender buds
• 6 large egg yolks
• 1 teaspoon pure vanilla extract
• Pinch of sea salt
• 3 tablespoons turbinado sugar
• Fresh mixed berries (strawberries, blueberries, raspberries, and blackberries) for compote
• Lemon zest and lemon juice for garnish
• 6 mini tartlet shells, pre
• baked

Instructions

1. Preheat oven to 325°F (160°C). In a saucepan, combine heavy cream, 1/4 cup granulated sugar, and lavender buds. Heat gently over medium low heat until the sugar dissolves and the mixture is infused with lavender aroma. Strain the mixture to remove lavender buds. In a separate bowl, whisk together egg yolks, 1/4 cup granulated sugar, vanilla extract, and a pinch of salt. Gradually pour in the strained lavender cream while continuously whisking until well combined. Pour the custard mixture into individual tartlet shells, filling each about two thirds full. Place tartlets in a deep baking dish filled with hot water to create a water bath. Bake for 30 40 minutes, or until set but still slightly jiggly in the center. Remove from oven and allow to cool completely. Chill tartlets in the refrigerator for at least 2 hours or until firm. For the berry compote, combine fresh mixed berries with a touch of sugar, lemon zest, and lemon juice in a saucepan. Cook over medium heat until the berries soften and release their juices, then cool and store in the refrigerator until ready to serve. To finish, sprinkle 1 2 teaspoons of turbinado sugar evenly across each chilled tartlet. Using a kitchen torch, caramelize the sugar to create a brittle, glassy top layer. Allow the sugar to harden for a few minutes before serving.

Chef’s Insight

Experiment with different herbs or spices, such as rosemary or cardamom, for an even more personalized twist on this classic dessert.

Notes

Be sure to use high-quality vanilla extract for the best flavor. - Tartlets can be prepared up to 5 days ahead of time and finished with caramelized sugar before serving.