Lavender infused créme caramel

To bring a whole new taste to the classic créme caramel, Maria Elia infuses the sugar with lavender
By Maria Elia
Lavender infused créme caramel
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 15 minutes plus overnight chilling
  • Effort: medium


For the caramel

  • 140 g lavender-infused sugar, see Cooks tip

For the flans

  • 300 ml milk
  • 3 eggs
  • 1 egg yolk
  • 150 g lavender-infused sugar
  • Sprigs of lavender, to decorate, optional

Tips and Suggestions

To make your own lavender infused sugar, put a couple of sprigs of dried (non-sprayed/edible) lavender into a medium kilner of sugar.


1. Preheat the oven to 140C/fan 120C/gas 1.

2. For the caramel: combine the sugar with 60ml water in a heavy-based saucepan over a medium heat. Stir over a low heat to dissolve the sugar, brushing down the sides with a wet pastry brush to prevent the mixture from crystallising, then cook over a medium-high heat until caramelised, about 10-12 minutes. Quickly and carefully pour the caramel into 6 x 150ml ramekins, dividing it evenly between them.

3. For the flans: whisk the milk, eggs, yolk and sugar in a bowl until combined, then strain through a sieve into a jug. Pour evenly into the ramekins. Place them in a tea-towel-lined roasting tin and pour in enough boiling water to come halfway up the sides of the ramekins. Cover with foil and bake for about 40-45 minutes or until set, but still with a slight wobble in the centre. Remove the ramekins from the tin, cool to room temperature, then chill for 3 hours or ideally overnight.

4. To serve, dip the moulds in hot water to loosen them and run a knife around the outside of the crème caramel. Carefully invert onto plates and serve decorated with lavender if you wish.

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