Berry and Vanilla Crème Brûlée with Lavender Recipe

4 servings, ready in 1 hour

Crème Brûlée

Beat egg yolks until pale and foamy. Add SPLENDA® Granular, vanilla and cream and combine well.

Pour mixture into ramequins. Place ramequins in bain-marie and bake at 250°F (120°C) for 45-60 minutes.

Lavender Scented Topping

Spread SPLENDA® Brown Sugar Blend on a pastry sheet and let dry in 200°F (100°C) oven. Once mixture is dry, pour into food processor, add lavender and beat until mixture is powdery.


Spread lavender-scented SPLENDA® Brown Sugar Blend on crème brûlée and place ramequins under broiler until browned. Serve with field berries.


  • 8 egg yolks
  • 1 1/2 cups (375 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 2 cups (500 mL) 35% cream
  • 1/4 tsp (1 mL) vanilla
  • 3/4 cup (180 mL) SPLENDA® Brand Brown Sugar Blend
  • 3 tbsp (45 mL) chopped lavender sprigs
  • Field berries, to taste

Nutrition information

per serving
Total Fat 55.00g
Saturated Fat 32.00g
Sodium 0.65mg
Total Carbohydrates 24.0g
Sugars 10.00g
Protein 8.00g

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