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

Method:

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.