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Lemon Rosemary Creme Brulee

Saura Kline
Lemon and Rosemary infused Creme Brulee!
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Course Dessert
Servings 4

Ingredients
  

  • 16 oz. cream
  • 4 oz. sugar
  • 6 yolks
  • 1/2 vanilla bean, scraped
  • 1 Tbsp lemon zest
  • 1 sprig rosemary

Instructions
 

  • 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!