• 2 cups thickened full cream
  • 1 tsp vanilla bean paste
  • 5 egg yolks
  • 1/3 cup caster sugar
  • 1/3 cup dried Munstead Lavender
  • 2 tbs caster sugar


  1. Preheat over to 150 C.
  2. Place a tea-towel in the base of a large high sided baking pan. Place 4 x 3/4 cup ramekins in the pan.
  3. Add cream to a small saucepan and heat, stirring regularly, until it is hot – DO NOT BOIL. Remove from heat, add vanilla and lavender. Set aside for 30 mins to allow the lavender to infuse the cream.
  4. Whisk egg yolks and caster sugar together in a large bowl.
  5. Strain infused cream into a jug or bowl. Discard lavender.
  6. Whisk the egg & sugar mix while slowly pouring the warm cream in. Strain the finished custard into a large jug.
  7. Carefully pour the custard into the ramekins.
  8. Add boiling water to the baking pan until it comes half way up the sides of the ramekins.
  9. Place the baking pan in the oven and bake for 30-45 minutes – they should be slightly wobbly in the centre. Remove from the oven, allow to cool and refrigerate for at least 2 hours.
  10. Just before serving, sprinkle each custard with brown sugar and heat with a small kitchen blowtorch until sugar caramelises. If you don’t have a kitchen blowtorch, place your ramekins with the sprinkled sugar under a hot grill for 3-5 minutes until sugar caramelises (add ice cubes around ramekins to prevent custard from over cooking if necessary).

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