Lemon and Rosemary Crème Brûlée
Lemon and Rosemary Crème Brûlée
Get this dessert recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 2 hours 30 minutes
  • Yield 10 servings
  • 2 Vanilla pods
  • 284 millilitres cartons Double cream
  • 200 millilitres Milk
  • 6 sprigs Rosemary
  • 6 teaspoons Lemon zest
  • 10 Egg yolks
  • 100 grams Caster sugar
  1. Preheat the oven to 180 degrees celsius
  2. Cut the vanilla pod open lengthwise and scrape out the seeds
  3. Pour the cream into a pan with the milk, and add both the vanilla seeds and the remaining pods. Drop in the rosemary sprigs and lemon zest as well
  4. Place the pan with the cream and milk on a medium heat, and cook until it’s about to boil. Once bubbles start appearing on the edge of the cream, take the pan off the heat. At this point, you can leave it to infuse with the rosemary, vanilla and lemon for about an hour to let the flavours develop
  5. Whisk the egg yolks and sugar together in a mixing bowl until paler and fluffy. This takes about a minute with an electric whisk. Before adding the cream to the egg yolks, get it hot again if you have left it to infuse
  6. Slowly pour the hot cream into the egg yolk and sugar mixture, using a whisk to stir the whole time
  7. Strain the mixture into a jug or a bowl with a spout, removing all the flavourings
  8. Sit 4-6 ramekins in a deep roasting tin. Pour some warm water into the roasting tin, so that it comes about halfway up the sides of the ramekins
  9. Pour the crème brûlée mixture into the ramekins and fill them up to the top
  10. Using another baking sheet, cover the ramekins and bake for 30-40 minutes, until they are just set with a light wobble in the centre. They’ll continue to set as they cool
  11. Let them cool completely, and to serve, dust with icing sugar and caramelise with a blowtorch

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