Enjoy fragrant lavender crème brulée at the Chelsea Flower Show

Posh Birds’ brand ambassador, Sophie Michell, has created a selection of decadent and delicious recipes designed to accompany the best engagements that make up the British’Season’ – including this Chelsea Flower Show inspired recipe.

Created by Sophie Michell, these Posh Birds’ Chelsea Flower Show lavender crème brulée cups with langues de chat biscuits, taked inspiration from the fragrant lavender flower. Sophie Michell says, “Dipping the langues de chat biscuits into thebeautiful lavender infused crème brulée is such an indulgent treat. Lavender is a wonderfully delicate flavour and the perfect accompaniment to the Chelsea Flower Show.”

Lavender crème brulée with langues de chat biscuits

Serves 4


For the crème brulée

600ml carton double cream

1 vanilla pod, split lengthways

1 tsp lavender

8 Posh Birds hen egg yolks (save 3 whites for the biscuits, see below)

50g caster sugar, plus extra for caramelising

For the langues de chat biscuits

125g butter, at room temperature

125g caster sugar

3 large Posh Birds hen egg whites

125g plain flour

2tsp dried rose petals


First, make the crème brulées:

1. Pour the cream into a saucepan. Scrape the vanilla pod seeds into the pan with the cream and then drop in the remaining pod and the lavender flowers. Bring slowly to the boil, then take off the heat, set aside and allow to rest and infuse for 20 minutes.

2. Preheat the oven to 160°C/140C° fan oven/gas mark 3. Mix the egg yolks and sugar together in a bowl. Reheat the cream and then whisk it into the egg mix. Strain the mixture into a jug.

3. Sit 4 ramekins in a large, deep roasting tin, then divide the crème brulée mix among them. Pour enough boiling water into the roasting tray to come half way up the sides of the ramekins and then carefully transfer to the oven. Cook for about 30 minutes until just set. Take care not to overcook or the mixture will curdle. Lift the tray out of the oven then take the ramekins out of the tin. Set aside to cool, then chill.

4. While the crème brulées are chilling make the biscuits. Turn the oven up to 200ºC/180ºC fan oven/gas mark 6. Line a baking sheet with silicone or baking parchment.

5. Beat the butter slightly to soften and then beat in the sugar until light and fluffy. Whisk the egg whites in a bowl until stiff. Fold them gradually into the butter mix. Sift in the flour and fold everything together carefully.

6. Fit a large piping bag with a medium plain nozzle and spoon in the mixture. Pipe it in 7.5cm long fingers, about the thickness of a pen, on to the baking sheet, allowing a little space between them. Sprinkle with rose petals or lavender flowers and bake for 5-7 minutes until pale golden around the edges.

7. Sprinkle 1 tbsp caster sugar over each crème brulée and caramelise each one with a blowtorch until dark brown. Serve with the biscuits.