Lemon Rose Crème Brûlée

Imagine a dessert that delicately balances the zesty brightness of lemon with
the subtle floral notes of rose, topped with a perfectly caramelized crust that
cracks with every spoonful.

Servings: 6 people

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Chill Time
2 hours

Total Time
2 hours, 55 minutes

Course:

Dessert

Keywords:

creme brulee Custard

🧂 Ingredients

2 cups heavy cream
1/2 cup granulated sugar

divided
Zest of 1 lemon
1 tbsp rose water
1 tsp vanilla bean paste
5 egg yolks

room temperature
1/2 cup granulated

for topping

Instructions

1 In a saucepan over medium heat, bring heavy cream and 1/4 cup of sugar to a
simmer. Take it off the heat and add the rose water and vanilla.
2 Using your fingers, rub together the remaining 1/4 cup sugar and lemon zest
until fragrant. Add the egg yolks and whisk until thickened and pale in color.
3 Temper the egg yolk mixture by ladling the hot cream one spoonful at a time,
constantly whisking.
4 Place 7 ounce ramkeins in a baking pan and pour the cream mixture into each
ramkekin.
5 Bake the creme brulee in a water bath by placing the ramekins in a baking dish.
Carefully pour hot water into the dish, filling it halfway up the sides of the
ramekins. Be careful not to get any water into the custard.
6 Bake at 325℉ for 40 minutes until the middle is slightly jiggly and the edges
are set.
7 Allow to cool completely, then refrigerate for at least 2 hours. When ready to
serve, sprinkle a layer of sugar on top and torch.

Lemon Rose Crème Brûlée

Course:

Keywords:

🧂 Ingredients

Instructions

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