Rosemary Crème Brûlée Recipe – Elegant Herbal-Infused Custard Dessert

Difficulty:

3/5

Serves:

4-6 PEOPLE

Prep Time:

15 minutes

Rosemary Crème Brûlée Recipe

This Rosemary Crème Brûlée recipe transforms a classic French dessert into an elegant, aromatic treat by infusing the custard with fresh rosemary. Featured on A is for Apple 2, this dessert combines silky, creamy custard with the subtle herbal notes of rosemary, finished with a perfectly caramelized sugar crust. Ideal for dinner parties, holiday meals, or indulgent evenings at home, this recipe offers a sophisticated twist on a traditional favorite while remaining approachable for home cooks.

The Inspiration

Crème brûlée is a timeless dessert beloved for its creamy custard and crisp, caramelized topping. This version introduces fresh rosemary, inspired by the show A is for Apple 2, which highlights creative yet approachable recipes with surprising twists. Rosemary adds a gentle, fragrant note that balances the richness of the custard, providing a fresh and subtle complexity.

Herb-infused desserts are a growing trend in modern gastronomy, and this recipe showcases how a familiar herb can elevate a classic dish. The combination of aromatic rosemary, smooth custard, and crunchy caramelized sugar creates a multisensory experience—rich, creamy, and aromatic, with a satisfying contrast of textures. This dessert is perfect for impressing guests, yet simple enough to prepare at home with confidence.

Ingredients

2 cups (480ml) 35% cream
4 sprigs fresh rosemary
4 egg yolks, beaten
¼ cup (60ml) white sugar + more for garnish
1 teaspoon (5ml) vanilla extract or vanilla bean pulp

Method

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

Serving Suggestions

Rosemary Crème Brûlée is best served chilled with its caramelized sugar crust freshly torched. Pair it with fresh berries, such as raspberries or blueberries, to add a touch of tartness that balances the richness of the custard. A crisp dessert wine, such as a late-harvest Riesling or a Moscato, complements the herbal notes of rosemary and the creamy texture of the custard. For an elegant presentation, garnish with a small sprig of fresh rosemary or edible flowers. This dessert is perfect for dinner parties, holiday celebrations, or any occasion where a sophisticated, indulgent treat is desired. Serve immediately after torching the sugar for the perfect crack and presentation.

Final Thoughts

This Rosemary Crème Brûlée recipe is a refined twist on a classic French dessert, highlighting how a single herb can transform the flavor profile and elevate the presentation. Featured on A is for Apple 2, it demonstrates the show’s philosophy of approachable elegance—simple techniques combined with creative ingredients to deliver impressive results. The creamy custard, infused with subtle rosemary, paired with the crisp caramelized sugar top, creates a dish that is both comforting and sophisticated. Perfect for entertaining or treating yourself, this dessert is sure to impress with its delicate balance of flavors and textures.

Find more recipes from A is for Apple here!