Description
White Chocolate Lavender Brûlée with Pistachio Shatter is an elegant dessert featuring a silky white chocolate–lavender custard, caramelized sugar top, and crunchy pistachio brittle shards for a refined balance of floral aroma, creamy texture, and nutty crunch.
Ingredients
- 2 cups heavy cream
- 3–4 tsp culinary-grade dried lavender
- 5 oz white chocolate, chopped
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for brûlée topping)
- 1 tsp vanilla extract
- Pinch of salt
- For pistachio shatter:
- 1 cup granulated sugar
- 2 tbsp water
- 1 tbsp light corn syrup
- 1/2 cup chopped pistachios
- Pinch of salt
Instructions
- Preheat oven to 300°F and set 4–6 ramekins in a deep baking dish.
- In a saucepan, bring cream and lavender to just simmering. Remove from heat and steep 10 minutes. Strain out lavender.
- Return cream to low heat, add white chocolate, stir until melted and smooth.
- Whisk yolks, 1/2 cup sugar, vanilla, and salt until blended. Temper eggs by slowly whisking in warm cream.
- Pour mixture into ramekins. Place dish in oven, pour hot water halfway up ramekin sides. Bake 35–40 minutes until edges set and centers jiggle slightly.
- Remove ramekins, cool, then refrigerate at least 4 hours or overnight.
- Make pistachio shatter: In saucepan, combine sugar, water, and corn syrup. Boil without stirring until light golden. Remove from heat, stir in pistachios and salt. Pour onto parchment, spread thin, cool completely, then break into shards.
- Just before serving, sprinkle custards with sugar and torch to form caramelized crust (or broil briefly). Top each with a pistachio shard.
Notes
- Steep lavender 10 minutes for a subtle floral flavor—steep longer for stronger aroma.
- Use high-quality white chocolate bars for a smoother custard.
- Substitute almonds or hazelnuts in brittle for variation.
- Infuse with Earl Grey tea or a drop of lavender extract for twist.
- Make brittle ahead and store airtight for up to 2 days.
Nutrition
- Serving Size: 1 ramekin
- Calories: 420
- Sugar: 32g
- Sodium: 40mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 220mg
