Lavender Chocolate Pots de Creme for Valentine's Day
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Decadent chocolate custard infused with lavender is a surprising and delightful combination.
  • 1 Tbsp. culinary grade lavender
  • 1½ cups heavy cream
  • 1½ cups milk (whole or 2 %)
  • 5 oz. bittersweet chocolate, chopped
  • 8 large egg yolks
  • ¾ cup granulated sugar
  • pinch salt
  • 1 vanilla bean, scraped
  • Whipped cream
  • bittersweet chocolate shavings
  1. In a pan heat cream and milk until very hot, but not boiling. Remove from heat and add the lavender. Let steep for 30 minutes or as long as two hours.
  2. After the lavender has steeped, add the vanilla bean scrapings and gently heat again until very hot, but not boiling. Remove from heat and add the chopped chocolate. Let sit, stirring every so often, and whisk until smooth.
  3. Preheat oven to 325 degrees F. Line a roasting pan with a dish towel, place 8-10 ramekins on top of the towel, and set aside.
  4. Meanwhile, whisk egg yolks, sugar, and salt in a medium bowl. Pour a little of the hot chocolate mixture into the eggs and sugar and whisk well. Add the rest in a slow, steady stream while whisking. (Don't whisk too vigorously, you don't want too many air bubbles.) When all the hot chocolate mixture has been added, strain into a large glass measuring cup with a spout and fill the ramekins. (I did this in two batches and ended up using 9 ramekins total. I left about ¼" of headspace.)
  5. Place roasting pan in oven and carefully pour hot water (from the tap or tea kettle) around the ramekins until the water comes up about 1". Close the oven and bake undisturbed for about 40-45 minutes. Give one of the ramekins a little shake. It should wobble a bit in the center, but not be too jiggly. Remove roasting pan from oven, being very careful not to slosh any water into the custards.
  6. Let custards cool in the water bath for about 10 minutes. Remove and let finish cooling. Chill until very cold.
  7. To serve: Top with a dollop of whipped cream and a few chocolate shavings.
Adapted slightly from Joanne Weir.
If the lavender scares you, just trust me and try it. Or you can replace it with fresh mint or orange zest, or leave it out completely and you'll still have one fine, chocolate dessert that will impress anyone you serve it to.
Recipe by Cafe Johnsonia at