- 2 cups (480 ml) 35 per cent cream
- 4 sprigs fresh rosemary
- 4 egg yolks, beaten
- ¼ cup (60 ml) white sugar + more for garnish
- 1 tsp (5 ml) vanilla extract or vanilla bean pulp
- In a medium saucepan, stir together heavy cream and rosemary.
- Bring cream just to a simmer and remove from heat.
- Set saucepan aside for 12-15 minutes to allow rosemary to infuse into the cream.
- Strain cream, and discard rosemary.
- In a mixing bowl, whisk together egg yolks, sugar and vanilla.
- Slowly pour cream the strained cream into the egg mixture, and whisk vigorously.
- Divide mixture between six ramekins, leaving ¼-inch at the top of each ramekin.
- Place ramekins in a deep baking dish and pour room temperature water into the baking dish to reach halfway up the ramekins.
- Bake for 40 to 45 minutes, until custard is firm but still jiggles slightly when tapped.
- Cool crème brûlée at room temperature, then refrigerate for 2 hours until cool.
- Once cooled, sprinkle 1-2 tbsp of sugar over each crème brûlée.
- Using a blow torch, melt and caramelize the sugar on top of the crème brûlée.
- Tip: Stop 5-10 seconds before the sugar is caramelized. The sugar will keep cooking for a few seconds after you stop.
- Let crème brûlée rest for 1 minute before serving.