Honey Lavender Crème Brulee

by: Chef Allysa Adamson

Compatible Wolf Appliances:


Crème brûlée is a classic French dessert that is both well known and well loved. This light dessert consists of a delicate cooked cream topped with a burnt sugar topping. The flavors of lavender, vanilla, and honey create a beautiful perfume that is reminiscent of its French roots.

Prep Time
Cook Time



Rack Position

Perforated Pan
Position - 2


  • 2 cups heavy cream
  • 1 vanilla bean
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1 tablespoon culinary grade lavender
  • 4 egg yolks
  • 1/4 cup granulated sugar


In a small saucepan, combine the heavy cream, vanilla bean, honey, salt, and lavender. Bring the mixture to a simmer, give it a stir, turn off the heat, and then let it steep for 30 minutes to infuse the cream.

In a medium bowl, give the egg yolks a gentle whisk. Slowly add the warm cream mixture to the eggs while whisking. Use a fine mesh sieve to strain the cream and yolk mixture into a measuring cup.

Divide the custard between the four dishes, about 1/2 cup for each serving.

Arrange ramekins on the perforated pan for the Wolf Convection Steam Oven. Place the pan in the Wolf Convection Steam Oven on Steam Mode at 190°F for 20-30 minutes until just set with a slight jiggle. Remove and immediately place into the refrigerator for at least 4 hours to set.

To add that deep, caramelized cap, sprinkle a thin, even layer of sugar on one of the custards. Use a torch to melt the sugar. Do not add color at this point. Add another thin layer of sugar and melt again, but continue torching until the sugar is deeply caramel in color. Allow to set for 3-5 minutes. Repeat the process for the rest of the custards.