#TasteofThursday Sandrine’s Lavender Crème Brûlée


Sandrine’s Lavender Crème Brûlée

taste sandrine creme brulee

This lovely recipe is courtesy of Jennifer Schell and first appeared in Jennifer’s cookbook The BUTCHER, The BAKER, The WINE & CHEESE MAKER in the Okanagan.


makes 6 large shallow ramekins

1 cup (250 ml) whipping cream

1 cup (250 ml) milk

1/2 vanilla pod (option 1/2 tsp (2.5 ml)

lavender flowers

9 egg yolks

1/2 cup (125 ml) sugar

Bring whipping cream and milk to a boil with the vanilla pod. Remove from heat and stir in the lavender flowers, and infuse for 10 to 15 minutes.

In the meantime, separate the eggs, weigh the sugar, and prepare a water bath (also known as a bain-marie) by adding medium-hot (not boiling) water to a baking dish and filling it until water is halfway up the sides of the ramekins. Strain the cream/milk mixture and let it cool down.

When the mixture is warm, mix the eggs with the sugar and pour the cream on the eggs while stirring. Strain the mixture. Pour into the ramekins.

Bake in a water bath for 20 to 40 minutes at 275 degrees F ( 135 degrees C), until the crème in the middle of the ramekin is set. Remove the ramekins from the water bath.

Keep in the fridge overnight.

Before serving, sprinkle a thin layer of granulated sugar. Caramelize the sugar with a torch or in the oven on broil. Garnish crème brûlée with lavender. Enjoy as soon as the caramelized sugar is firm and cool. Raise your spoons and crack!

When choosing the ramekins it is best to use large shallow containers.

“Could a dessert sound more delightful than this? Sandrine Martin-Raffault, the Okanagan’s French superstar pastry chef, created it – everything she makes is magnifique. We are so lucky to have her bakery, Sandrine French Pastry & Chocolate, here in Kelowna!” Jennifer Schell


taste sandrine


“Enjoy with La Frenz Winery LV Liqueur Muscat – Alluring aromatics of rose petals and steeped Earl Grey tea draw you in. On the palate you will experience beautiful flavours of caramelized brown sugar, cinnamon and the nectar-like notes unique to the Muscat grape varietal.”



jennifer schellJennifer Schell is a food and wine writer, columnist and editor of BC Food & Wine Trails Magazine and author of internationally award winning cookbook series The Butcher, The Baker, The Wine & Cheese Maker.  Described by Jennifer as a ‘love letter to all who have created, grown and nurtured our special place on this earth’, her books explore the stories and the relationships between the land and sea, the food, the people and, ultimately the recipes and tastes that reach the table.

More than traditional recipe books, The Butcher, The Baker, The Wine & Cheese Maker is about Forklore, the stories of the people behind the recipe: the chef, the fisherman, the sea farmer, the forager, the artisan and the drink maker. The stories of each individual’s passion for their industry and dedication to preserving the health of land and sea is inspiring. The book celebrates the camaraderie and common spirit shared within the food and drink community, and their unique relationships grown through a common vision rooted in local food security.

Born and raised on an apple orchard in East Kelowna, Jennifer is a storyteller who loves to celebrate people and food culture, focusing on the people behind the food and drink.


jennifer schell cookbook


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