Recipe book

Directions

• 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.
• 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.
• Meanwhile, the cream is heating, whisk the egg yolks together with the granulated sugar. Whisk until you get a smooth and fluffy cream.
• 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.
• 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. 🙁
• 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.
• 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.
• Bake the crém for 35 minutes.
• 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.
• Before serving, sprinkle it 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.
• Enjoy 🙂