Thursday, 24 November 2011

Rosemary crème brûlée

"A delicious classic french dessert with a hint of rosemary."  

Serves 4  
500ml double cream (36%-48%) 
100g caster sugar 
6 egg yolks
50g caster sugar
1 vanilla pod (sliced lengthways)
5 branches of fresh rosemary, chopped

Preheat the oven to 150C. Whisk the egg yolks and caster sugar together in a bowl until pale and creamy. Set aside. Put the cream, vanilla and rosemary in a pan and bring to the boil, then reduce the heat and simmer for 5 minutes. Remove the pan from the heat and pour it over the egg mixture. Strain the mixture through a fine sieve, then divide between 6 ramekins or other small dishes. Place the ramekins into a baking tray and pour in hot water up to the 1/2 of the ramekins height (bain-marie). Bake for approximately 30-40 minutes or until set. Remove from the oven and leave to cool in a room temperature.
Before serving, sprinkle with sugar over the crème brûlée and then caramelize with a blowtorch. Leave to cool until the sugar hardens. 

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