Lavender + Vanilla Bean Pots de Crème

This tried and true classic dessert adds a hint of woody vanilla bean and dreamy lavender, resulting in an indulgent custard that does not require hours in the kitchen. You can enjoy this creamy dessert hot out of the oven or store it away in the fridge and enjoy it every day of the week! This recipe makes 6-8 servings, depending on the vessels you decide to cook them in.


Pots de Crème

2 cups heavy cream
1 cup whole milk
½ cup sugar
1 vanilla bean
2 tablespoons lavender
6 egg yolks

Lavender Whipped Cream

1 cup whipping cream
2 tablespoons sugar
1 teaspoon dried culinary lavender


Pots de Crème

Preheat oven to 300°F.

Slice the vanilla bean lengthwise down the middle and use the back of a butter knife to scrape the seeds from the pod. Add these seeds along with the cream and whole milk to a saucepan. Add 2 tablespoons of culinary dried lavender to the mixture and stir to combine.

Bring the mixture to a gentle boil and remove saucepan from heat. Set aside to infuse and cool, approx. 30 min. Strain using a fine mesh sieve.

Whisk the egg yolks and sugar together. Slowly whisk a small amount of the cream mixture into the yolks to temper them. Continue adding the cream mixture to the eggs in a slow stream while constantly whisking, until all is combined. Remove the foam on top if there is any. At this point it is optional to add some fresh lavender to the batter for appearances.

Pour batter into vessels and cover with lids (if you have them) and place in a deep dish/baking pan. Place pan in the oven before adding water to the pan. Add enough water until it comes half way up the sides of the vessels.

Cook for 30-60 minutes. This time is variable depending on your vessels and the temperature of the custard. To test, shake one of the custards — it is done when it jiggles slightly but is set and has a pudding consistency.

Lavender Whipped Cream

Crush dried lavender with a pestle and mortar and add to a saucepan with heavy cream and sugar. Bring to a gentle boil and remove from heat. Set aside or place in the fridge until cool.

Beat mixture until stiff peaks form. Place a dollop of whipped cream on the top of each Pot de Crème and serve!

Becky Bayda
Becky is completing her education towards Holistic Nutrition and is focusing her research on mental health and sports. She uses her blog to help share her vision and knowledge, which focuses on restoring balance and empowering people through wholesome living.