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Gusto
Gusto

Rosemary Crème Brulée

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  • Serves

    4-6

Ingredients

  • 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

Directions

  1. In a medium saucepan, stir together heavy cream and rosemary.
  2. Bring cream just to a simmer and remove from heat.
  3. Set saucepan aside for 12-15 minutes to allow rosemary to infuse into the cream.
  4. Strain cream, and discard rosemary.
  5. In a mixing bowl, whisk together egg yolks, sugar and vanilla.
  6. Slowly pour cream the strained cream into the egg mixture, and whisk vigorously.
  7. Divide mixture between six ramekins, leaving ¼-inch at the top of each ramekin.
  8. Place ramekins in a deep baking dish and pour room temperature water into the baking dish to reach halfway up the ramekins.
  9. Bake for 40 to 45 minutes, until custard is firm but still jiggles slightly when tapped.
  10. Cool crème brûlée at room temperature, then refrigerate for 2 hours until cool.
  11. Once cooled, sprinkle 1-2 tbsp of sugar over each crème brûlée.
  12. Using a blow torch, melt and caramelize the sugar on top of the crème brûlée.
  13. Tip: Stop 5-10 seconds before the sugar is caramelized. The sugar will keep cooking for a few seconds after you stop.
  14. Let crème brûlée rest for 1 minute before serving.
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SHARE THIS
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    Email