Rose-scented sugar and candied tea roses elevate this traditional crème brûlée dish.
Downloads:Tea Rose Crème Brûlée Recipe
2 cups heavy cream
1/4 cup sugar
1 pinch salt
3 large egg yolks
1 teaspoon vanilla extract
4 tablespoons rose-scented sugar
or granulated sugar
Garnish: candied tea roses
• Preheat oven to 300°.
• In a saucepan over medium heat, combine cream, 1/4 cup sugar,
and salt. Cook for 4 to 5 minutes, stirring frequently. Do not
• In a small mixing bowl, whisk together egg yolks and vanilla
extract. While whisking, slowly pour hot cream mixture into
egg mixture until combined. Strain through a fine sieve.
• Pour custard into 4 (6-ounce) ramekins. Place ramekins in
a deep pan. Add enough boiling water to fill pan halfway up
sides of ramekins. Cover loosely with foil.
• Bake until custard is just set, 25 to 35 minutes. Refrigerate for
2 to 3 hours.
• Evenly sprinkle 1 tablespoon rose-scented sugar or granulated
sugar on top of each custard. Using a kitchen torch, move
flame continuously in small circular motions just above surface
until sugar is evenly melted, bubbly, and browned.
• Garnish with candied tea roses, if desired.