Rosemary crém brulée – recipe for famous dessert

by Jan Vasil
Rosemary crém brulée

Crém brulée is a very famous dessert 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. “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 it goes well with a fresh white wine 🙂 Which makes this dessert perfect for “Wine Wednesday” 🙂

And what about you? What is your favorite dessert?

Rosemary crém brulée - recipe for famous dessert
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Rosemary crém brulée – recipe for famous dessert

Rosemary crém brulée – recipe for famous dessert

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Recipe by Jan Vasil Course: Recipe book, Sweet treatsCuisine: FrenchDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

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

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 🙂

Notes

  • if you add the warm cream to the eggs very fast the eggs will cook, and that’s game over for your crém brulée. 🙁
  • do not let the cream boil, as it would destroy the crém brulée.
  • 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.

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Rosemary crém brulée - recipe for famous dessert
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Rosemary crém brulée - recipe for famous dessert
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Rosemary crém brulée - recipe for famous dessert
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