Crème brulee is a delicious treat for any occasion, but might be perfect for Valentines Day!
By adding the rose water, we’re spicing up this traditional French dessert and putting you in the mood for love! Also why not add some rose petals on top for some fun flair? Why not?
The crème brulee was first printed in a recipe book in 1691 by the Chef of Versailles, Francois Massialot, and meant “burnt cream” talking about the burning process finishing the sugar. It was also a hit in early US history. It is recorded that Thomas Jefferson served crème brulee when he was in the White House. Fit for Kings and Presidents, you’re hard pressed to not find Crème Brulee on a restaurant menu, but now you can make it at home!
Ingredients:
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
- 2 tablespoons rose water
- 3 tablespoons sugar + more for sprinkling
- 4 egg yolks
Directions:
- In a sauce pan and on a medium heat add heavy whipping cream and heat it up just until it’s hot but not boiling. Remove from heat, and add the vanilla and rose water.
- Preheat oven to 300 F.
- In a mixing bowl, whisk egg yolks with the 3 tablespoons of sugar.
- Add half of the cream mixture into the egg yolk mixture and whisk until smooth. Add the remaining cream and continue to whisk until everything is creamy.
- Place prepared ramekins onto a tall-sided baking pan and divide the custard between the ramekins.
- Carefully and slowly fill the pan with boiling water halfway up the ramekins.
- Place the pan in the oven and cook for 50-60 minutes; it will still be a little wobbly in the center of the ramekin.
- Remove crème brulee from the oven, let it cool completely and refrigerate for 4 hours.
- When ready to serve, sprinkle each ramekin with 1-2 tablespoons of sugar and heat with a small kitchen blowtorch until sugar caramelizes on top.
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