Rosemary Creme Brûlée | Cook like a Chef
Serves 6
Ingredients
- 2 cups whipping cream (35%)
- 6 large sprigs of fresh rosemary
- 1/2 cup sugar
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
- 12 teaspoons sugar
Directions
- Add the rosemary sprigs to the cream. Cover and refrigerate overnight
- Preheat oven to 325°F
- Place six 3/4-cup ramekins into a large baking dish
- Remove the rosemary from the cream and coarsely chop it (stems and all) and set aside
- Mix the cream and sugar into a heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Add the chopped rosemary
- Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavours. Strain through a fine sieve into large measuring cup. Don’t worry if there’s little black specks of vanilla bean left
- Whisk the yolks in medium bowl until well blended. Gradually whisk in hot cream mixture. Pour the custard to measuring cup and divide evenly amongst the ramekins
- Pour enough hot water into the baking dish to come halfway up sides of the ramekins and carefully transfer to the oven
- Bake for about 35 minutes or until a knife can be cleanly inserted and withdrawn from the centre of one of the custards.
- Using tongs, transfer the ramekins work surface to cool for 30 minutes
- Chill for at least 3 hours and up to 2 days (the longer the better)
- Just before serving:
- Place the ramekins on a baking sheet. Sprinkle 2 teaspoons of sugar evenly over each custard.
- Set the baking sheet under the broiler till the sugar caramelizes a delicious golden brown (use a blow torch on individual custards instead if you like)