White Chocolate and Lavender Crème Brûlée with Macerated Strawberries

This White Chocolate and Lavender Crème Brûlée recipe with Macerated Strawberries is a homemade dessert with a delicious texture and well-balanced flavors. It is ideal for ending a special meal or for sharing something sweet made at home.

Ingredients

For the crème brûlée

• 600 ml of whipping cream
• 150 ml whole milk
• 180 g of good quality white chocolate, finely chopped
• 6 large egg yolks
• 70 g of refined sugar
• 1 teaspoon vanilla extract
• 1 teaspoon of dried culinary lavender flowers
• 1 pinch of salt

For the caramel crust

• ½ cup (100 g) of refined sugar

For the macerated strawberries

• 300 g of fresh strawberries, cut in half
• 2 tablespoons sugar
• 1 cucharadita de ralladura de limón amarillo
• 1 teaspoon lemon juice
• 6 finely chopped mint leaves

For decorating

• Fresh strawberries
• Edible flowers (optional)
• Hojas de menta
• Finely grated white chocolate

Step-by-step preparation

Step 1: Infuse the cream

1. In a saucepan, place the whipping cream, milk, and lavender.
2. Heat over medium heat until steam begins to rise.
3. Do not allow it to boil.
4. Retira del fuego.
5. Cover the saucepan.
6. Let it infuse for 10 minutes.
7. Strain the mixture to remove the lavender.
8. Add the white chocolate.
9. Mix until it melts completely.
10. Reserva.
11. Do not leave the lavender in for too long because it can impart a bitter flavor.
12. Ten minutes are enough to perfume the cream.

Step 2: Prepare the base

1. Beat the yolks with the sugar only until combined.
2. Do not try to incorporate too much air.
3. Gradually add the hot cream mixture while mixing constantly.
4. Add the vanilla and the pinch of salt.
5. Strain the preparation again to obtain a completely smooth texture.

Paso 3: Hornear

1. Preheat the oven to 150 °C.
2. Place six ramekins inside a deep baking dish.
3. Fill each one with the mixture.
4. Pour hot water into the baking dish until it covers approximately half the height of the molds.
5. Bake for 35 to 40 minutes.
6. The cream should look firm at the edges and slightly wobbly in the center.
7. Remove the ramekins from the bain-marie.
8. Let cool completely.
9. Refrigerate for at least 6 hours, preferably overnight.

Step 4: Prepare the strawberries

1. Mix the strawberries with the sugar, zest, lemon juice, and mint.
2. Refrigerate for 20 minutes.
3. The sugar will extract some of their juices, forming a natural syrup.

Step 5: Caramelize

1. Just before serving, sprinkle a very thin and even layer of sugar over each crème brûlée.
2. With a kitchen torch, caramelize the sugar until an intense amber color is obtained.
3. Wait one minute for the crust to harden.
4. It is better to make two very thin layers of sugar than one thick one.
5. You will get a finer and much more pleasant caramel when breaking with the spoon.

Assembly

1. Serve each crème brûlée with a spoonful of macerated strawberries on the side.
2. Decorate with a fresh strawberry, mint leaves, a little grated white chocolate, and, if you want a homemade presentation, some edible flowers.
3. The crust should break with a light tap of the spoon, revealing a perfectly silky cream.
4. The crème brûlée can be prepared one or two days in advance.
5. However, caramelize the sugar only at the moment of serving to preserve that contrast between the crunchy topping and the soft cream that makes this dessert famous.

¿Te animas a prepararla?

Crème Brûlée de Chocolate Blanco y Lavanda con Fresas Maceradas es una receta perfecta para disfrutar en casa y compartir con quienes más quieres. Si la preparas, cuéntame en los comentarios qué toque le darías o con qué la acompañarías.