White Chocolate Lavender Brûlée with Pistachio Shatter

White Chocolate Lavender Brûlée with Pistachio Shatter is a refined and luxurious dessert that balances floral notes, silky creaminess, and a delicate crunch. The white chocolate brings smooth sweetness, the lavender adds an aromatic elegance, and the pistachio brittle on top delivers a nutty snap that makes each bite unforgettable. I love serving this when I want to impress without going overboard—it’s a beautiful finish to any meal.

Why You’ll Love This Recipe

I love this dessert because it elevates classic crème brûlée with subtle twists. The floral lavender is calming and unexpected, while the white chocolate makes the custard extra rich and velvety. The pistachio shatter adds a stunning visual and textural contrast. It’s elegant, but not overly complicated—just a few thoughtful steps turn simple ingredients into a show-stopping dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brûlée:
heavy cream
white chocolate (chopped)
egg yolks
granulated sugar
culinary-grade dried lavender
vanilla extract
salt

For the brûlée topping:
granulated sugar (for torching the top)

For the pistachio shatter:
sugar
water
light corn syrup
chopped pistachios
pinch of salt

Directions

1. I start by preheating the oven to 300°F and setting out 4–6 ramekins in a deep baking dish.

2. In a saucepan, I bring the cream and lavender just to a simmer, then turn off the heat and let it steep for 10 minutes. I strain out the lavender before proceeding.

3. I return the cream to low heat and add the white chocolate, stirring until melted and smooth.

4. In a bowl, I whisk the egg yolks, sugar, vanilla, and salt until blended. I slowly pour in the warm cream mixture while whisking to temper the eggs.

5. I pour the custard into the ramekins, place the dish in the oven, and add hot water to the pan halfway up the sides of the ramekins. I bake for 35–40 minutes, until the custards are just set but slightly jiggly in the center.

6. I remove the ramekins from the water bath, let them cool, then refrigerate for at least 4 hours or overnight.

For the pistachio shatter:
7. In a saucepan, I combine sugar, water, and corn syrup. I bring it to a boil without stirring until it turns a light golden color.
8. I remove it from heat and stir in chopped pistachios and a pinch of salt, then quickly pour the mixture onto a parchment-lined baking sheet. I spread it thin and let it cool completely before breaking into shards.

To finish the brûlée:
9. Just before serving, I sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize it into a crisp crust.
10. I top each ramekin with a shard of pistachio brittle for a crunchy finish.

Servings and timing

This recipe makes 4 to 6 servings and takes about 25 minutes to prep, 40 minutes to bake, and several hours to chill. It’s ideal to make the night before and torch just before serving.

Variations

Sometimes I infuse the cream with Earl Grey tea instead of lavender for a cozy twist. I’ve also swapped pistachios for almonds or hazelnuts in the brittle. If I want a bolder floral note, I add a drop of lavender extract. For a lighter touch, I use milk chocolate or reduce the white chocolate slightly.

Storage/reheating

I store the custards covered in the fridge for up to 3 days. I always brûlée the sugar topping and add the pistachio shatter right before serving to keep it crisp. I don’t freeze this dessert, as the texture can change when thawed.

FAQs

Can I make this without a kitchen torch?

Yes, I’ve placed the ramekins under a broiler briefly to caramelize the sugar, but I watch them closely to avoid burning.

How strong is the lavender flavor?

It’s subtle if I steep the lavender for 10 minutes. I adjust steeping time based on how floral I want it.

Can I use culinary lavender oil instead of dried lavender?

Yes, I use just a drop—it’s very concentrated. I stir it into the cream after heating.

What kind of white chocolate should I use?

I use high-quality white chocolate bars rather than chips for better melting and smoother texture.

Can I make the pistachio brittle ahead of time?

Absolutely. I make it a day or two ahead and store it in an airtight container to keep it crisp.

Conclusion

White Chocolate Lavender Brûlée with Pistachio Shatter is a sophisticated twist on a classic dessert, blending floral, creamy, and crunchy into a perfectly balanced bite. It’s a beautiful ending to a dinner party or a romantic dinner in, and it always leaves a lasting impression. With just a few steps, I can create a dessert that feels elegant, special, and totally unforgettable.