Xin Nian Kuai Le!! Happy Chinese New!!
May this year of Dragon bring good luck, success and peace to all of usJ
Coming to today’s recipe, it’s one of my favorite dessert recipe..Creme Brulee..A rose flavored Crème Brulee
I followed the same recipe for the simple Vanilla Crème Brulee plus some Rose syrup addition
And the result Heaven on earth!!Or rather heaven on your mouthJ
Rose Crème Brûlée
200 ml Crème
2 tbspn Caster Sugar
2 egg yolks
2 tbspn Rose Syrup
Half a Vanilla bean
Preheat the oven to 120 Degrees
Scrape the pulp of Vanilla bean and add the pulp as well as the bean to the cream.
Heat the cream in a pot until bubbles start to appear around the sides.
Let the cream sit for few minutes for the vanilla flavor to infuse well. Take the vanilla bean out.
Now Add the sugar to the egg yolks and beat well. The lighter the yolks the smoother your custard will be
Slowly add the hot cream to the egg yolks, stirring continuously.
Now add the Rose syrup. The amount of rose syrup depends on the type of Rose syrup you use.
[I used the Rose syrup used for making Bandung to I had to use 2 tbspn to get the flavour]
Strain the custard mix using a fine sieve.
Pour the custard into the ramekins.
Place the ramekins in a large pan and pour in enough water upto halfway of the ramekins.
Place on the tray in the center of the oven and bake for 40-50 minutes until the custard is just set and still a bit wobbly in the middle.
Remove the tray out of the oven and let it cool to room temperature.
Once cooled down transfer to refrigerator for few hours
When ready to serve, add a teaspoon of sugar over the surface, gently tilt the ramekins so that it is evenly distributed
Caramelize the top using a blow torch
You can also caramelize in the oven using the broil function..