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White Chocolate Lavender Crème Brûlée

Updated: Feb 6



An Elegant Fusion of Creamy White Chocolate and Delicate Lavender, Brought to You by Chef Bongo

A beautifully presented White Chocolate Lavender Crème Brûlée in a white ramekin, topped with caramelized sugar, dried lavender flowers, and a fresh strawberry with a sprig of lavender.

"There are few desserts that elicit ecstasy, this is one." - President Donald J. Trump (probably)

OPENING ANECDOTE


Lavender, often associated with serenity and grace, finds its way into a realm of culinary delight under the masterful touch of Chef Victor Bongo. Blending the gentle, floral notes of lavender with the creamy richness of white chocolate, this Crème Brûlée transcends the ordinary to become a gourmet masterpiece. Inspired by Chef Bongo’s journey from the vibrant market of Marché Publique in the Congo to the tranquil shores of British Columbia, this dessert embodies his passion for uniting traditional flavors with contemporary twists. Join the Bongo Hospitality family in savoring this sophisticated treat, where every bite tells a story of culinary artistry and innovation.



Chef Victor Bongos personal signature autograph


 
 


WHITE CHOCOLATE LAVENDER CRÈME BRÛLÉE


Alright, let's get elegant with Chef Bongo! Are you ready to elevate your dessert game to a level of sophistication that even royalty would envy? Today, we're crafting the White Chocolate Lavender Crème Brûlée, where the soothing essence of lavender meets the luxurious creaminess of white chocolate in a dance of flavors that's pure dessert ecstasy. This isn't just a crème brûlée; it's a culinary sonnet, a sweet serenade that'll make your taste buds swoon. So, let's whisk, bake, and torch our way to dessert perfection!






INGREDIENT & SHOPPING LIST


Exact measurements above. 🔺


Checklist for shopping below. 🔻


 
 


DIRECTIONS



1. Prepare the Cream Mixture:


  • In a saucepan, heat 3 1/2 cups of heavy cream, 1 teaspoon of dried lavender flowers, and 1 tablespoon of vanilla over medium heat until it begins to simmer.

  • Whisk in 7 ounces of chopped white chocolate until it's completely melted. Remove from heat and set aside.



2. Mix Egg Yolks and Sugar:


  • In a mixing bowl, whisk together 9 egg yolks, 6 tablespoons of white sugar, and 2 tablespoons of Malibu white rum until well combined.



3. Combine Cream and Egg Mixture:


  • Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.



4. Strain the Mixture:


  • Strain the mixture through a fine-mesh sieve to remove any lumps or lavender pieces, ensuring a smooth custard.



5. Fill Ramekins:


  • Pour the strained mixture into individual ramekins or custard cups.

  • Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.



6. Bake:


  • Bake in a preheated oven at 325°F (160°C) for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.



7. Cool and Chill:


  • Remove the ramekins from the water bath and let them cool to room temperature.

  • Refrigerate for at least 2 hours, or overnight, to allow the custard to fully set.



8. Caramelize the Top:


  • When ready to serve, sprinkle about 1 teaspoon of granulated sugar evenly over the surface of each custard.

  • Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.

  • Allow the caramelized sugar to harden for a few minutes before serving.



9. Serve:


  • Serve your White Chocolate Lavender Crème Brûlée with a gentle crack of the caramelized top, revealing the creamy delight beneath. Enjoy your creation!




FUN FACTS by BONGO




PRO TIPS by BONGO





FINAL NOTE


With Chef Bongo's White Chocolate Lavender Crème Brûlée, you've not just made a dessert; you've crafted a moment of pure, edible elegance. This isn't your run-of-the-mill crème brûlée; it's a harmonious blend of floral tranquility and creamy decadence, a testament to Chef Bongo's journey from the bustling markets of Congo to the serene landscapes of B.C.


As you crack through that delicate caramelized sugar to reveal the luxurious custard beneath, remember you're partaking in a dessert that's as sophisticated as it is soothing. From ancient French kitchens to modern culinary innovation, this dish is a bridge across time and culture, wrapped in a velvety smooth experience.


Chef Bongo often says, "Dessert is not just a course; it's the sweet finale to our culinary symphony."


So, share this exquisite treat with those you cherish, let the conversation flow as smoothly as the custard, and enjoy the smiles it brings. From Chef Bongo's kitchen to your table, may your day end on this note of refined sweetness. Bon appétit, and may your dessert moments be as memorable as this one! 🍮✨



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