A lot of people ask me what my favorite dessert to make is. Well, Crème Brulee is definitely one of them. The delicate crisp of the burnt sugar followed by the smooth rich creaminess of the custard. It can be difficult to make but this recipe is tried and true. And I’ve made thousands of these babies in my day.
Everyone knows Crème Brulee is a rockstar dessert, but this one will blow your socks off. The light lemon and subtle hint of rosemary is a great flavor combination, if you’re looking for something else other than plain vanilla. Don’t get me wrong- a Vanilla Crème Brulee is never going to be out of style. But give this variation a try, you just might add it to your dessert rotation.
Lemon Rosemary Creme Brulee
- 16 oz. cream
- 4 oz. sugar
- 6 yolks
- 1/2 vanilla bean, scraped
- 1 Tbsp lemon zest
- 1 sprig rosemary
- Preheat oven to 325 degrees F.
Set 4 ramekins inside a bigger baking dish.
Scrape out vanilla beans and steep vanilla beans, vanilla pod, lemon zest, and rosemary in cream for 20 minutes. In a separate bowl, whisk yolks and sugar together.Strain the cream, return to pot. Temper in yolk mixture. Immediately pour base into prepared ramekins.Pour about 3-4 cups of hot water in the baking dish so the custard can bake in a water bath.Cover baking dish with foil and punch holes in foil to vent.Bake for 40-50 minutes, or until custard has set and it no longer liquid in the center.Chill for 8+ hours.Sprinkle some sugar over top, Brulee with a torch, and enjoy!