Servings: 10 people
Ingredients
- 1 litre 35% cream
- 1 vanilla pod
- 4 stalks rosemary
- 150 grams fine sugar
- 10 egg yolks
For the rosemary sugar
- 150 grams fine sugar
- 4 sprigs fresh rosemary
- Bruise rosemary and sit in a jar with the sugar to flavour sugar.
Instructions
- Preheat the oven to 300F/ 150 C.
- Place 10 cups of ovenproof ramekin cups into a high sided roasting pan.
- Pour the cream into a heavy based saucepan, add the rosemary stalks.
- Scrape the seeds from the vanilla pod and add them to the cream.
- Heat the cream, rosemary and vanilla over a gentle heat for 8 to 10 minutes, stirring occasionally (make sure mixture does not boil)
- While the cream is heating, beat the egg yolks and sugar with a Whisk in a heatproof bowl until pale and fluffy.
- Remove the cream from the heat. Pour a small amount of the cream mixture into the eggs and whisk well. Add the cream a little at the time until all the cream as been added.
- Strain out the vanilla bean and the rosemary by pouring into a heatproof jug
- Carefully pour the custard into the 10 ramekins. Place the roasting pan with the ramekins in it with into the oven and gently pour boiling water around ramekins until it come about half way up the side.
- Bake the custard for 35 minutes.
- Carefully remove the roasting pan from the oven. The custard will still look quite soft. Gently remove the custard from the water bath and set aside to cool for 30 minutes.
- Once cooled sprinkled the rosemary scented sugar on the custards.
- Set the custards with the sprinkled sugar under a broiler and allow to caramelized. If you have a blowtorch you can also use this to caramelized the rosemary sugar.
Notes
Bon Appetit!
Chef Notes: Also known as burnt Cream, Crème Brule is a classical French dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. This dessert can also be seeing in Spanish cuisine as a Crema Catalana or in England also named Cambridge Burnt Cream.
Wine Pairing: French Sauternes
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