Raspberry-Lavender Crème Brûlée with Toasted Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A sophisticated dessert featuring a silky vanilla crème brûlée base infused with delicate lavender, topped with a perfectly caramelized sugar crust and toasted almonds. This french-inspired desserts ready in about 65 minutes layers heavy cream, split and seeds scraped vanilla bean, culinary grade lavender buds into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups heavy cream
• 1, split and seeds scraped vanilla bean
• 1 tsp, culinary grade lavender buds
• 5 egg yolks
• 3 tbsp granulated sugar
• 2 tbsp, slivered almonds
• 1 tbsp extra sugar for topping

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 cups heavy cream in a saucepan over medium heat until steaming but not boiling. Add 1 scraped vanilla bean and 1 tsp culinary lavender buds, then remove from heat. Steep for 15 minutes, then strain through a fine-mesh sieve into a bowl.
2. Step 2: Whisk 5 egg yolks with 3 tbsp granulated sugar until pale and thick. Gradually whisk in the warm lavender-infused cream until fully combined.
3. Step 3: Strain the mixture again through a fine sieve into a bowl to remove any lavender bits. Divide evenly into 4 ramekins.
4. Step 4: Place ramekins in a baking dish and fill with hot water halfway up the sides. Bake for 35-40 minutes until set but still slightly jiggly in the center.
5. Step 5: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
6. Step 6: Just before serving, sprinkle 1 tbsp sugar evenly over each crème brûlée. Use a kitchen torch to caramelize the sugar until golden brown and crisp, or broil for 1-2 minutes until bubbling. Top with 2 tbsp toasted slivered almonds and serve immediately.