Rosemary crém brulée

Rosemary crém brulée

Rosemary crém brulée

Crém brulée is a very famous desert which appeared in France already in 1691. Since then it became a phenomenon served in many restaurants worldwide. Also, it found its place in many homes. Crém bruleé or “burned cream” is made from double cream, egg yolks, sugar and vanilla seeds. Today I will give you a version which is not known so much but it is also very delicious. More concretely it will be a rosemary crém bruleé made with rosemary sugar.

What not everybody knows is that the crém bruleé goes well with a fresh white wine 🙂 Which makes this dessert perfect for “Wine Wednesday” 🙂

And what about you? What is your favorite crém bruleé?

Rosemary crém brulée

Rosemary crém brulée

Ingredients

  • For the crém brulée:
  • 500ml of double cream
  • 1 whole vanilla
  • A 2x 10cm piece of fresh rosemary
  • 1/3 cup of granulated sugar
  • 5 egg yolks
  • For the rosemary sugar:
  • 1/3 cup of granulated sugar
  • 10cm piece of fresh rosemary

Rosemary crém brulée

Directions

  1. In case you want to serve the crém bruleé with the rosemary sugar, you have to prepare it in advance. The best is to prepare it one day earlier, but a couple of hours before will be also good. Place the sugar together with a piece of rosemary in a closable container and set aside.
  2. Pour the double cream into a pot and start to heat it up. Meanwhile, cut the vanilla lengthways and scrape out the seeds. Add the seeds to the double cream together with 2 10cm pieces of rosemary. Let it simmer for 10 minutes just below the boiling point. NOTE – do not let the cream boil, as it would destroy the crém brulée.
  3. Meanwhile, the cream is heating, whisk the egg yolks together with the granulated sugar. Whisk until you get a smooth and fluffy cream.
  4. Pour the cooked cream through a sifter into a bowl and let it cool down a bit. The vanilla seeds and the rosemary should stay in the sifter.
  5. Slowly add the cream into the beaten egg yolks, whisking constantly. The best is to add the cream with a tablespoon. NOTE – if you add the warm cream to the eggs very fast the eggs will cook, and that’s game over for your crém brulée. 🙁
  6. Preheat the oven to 150°C and prepare the containers for crém brulée. Pour the cream mixture into them and place on a deeper baking tray.
  7. Boil at least 1L of fresh water in a kettle. Pour the hot boiling water into the baking tray, so the containers are covered up to 1/2.
  8. Bake the crém brulée for 35 minutes.
  9. Cool down the crém brulée before placing into the fridge. The best is to leave in the fridge overnight if not 2-3 hours will be also good.
  10. Before serving, sprinkle the crém brulée with 2 teaspoons of rosemary sugar, spread evenly and caramelize using a torch. NOTE – in case you do not have the torch place the sugared crém brulée into the oven (set for a grill) and bake for 5 minutes or until the sugar caramelize.
  11. Enjoy 🙂

Rosemary crém brulée

Rosemary crém brulée

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

 

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.