Introduction
I’m so excited to share this recipe for Rosemary Infused Creme brulee with you! It’s a dessert that always impresses, and it’s surprisingly easy to make at home. The classic creamy custard combined with the subtle, earthy flavor of rosemary is just magical. Let’s get started on making this delightful treat together.
Why You Will Love This Recipe
This Rosemary Infused Creme brulee takes the traditional dessert and elevates it with a hint of herbal goodness. The rosemary adds a wonderful, aromatic complexity that balances the sweetness of the custard beautifully. It’s perfect for a special occasion, but simple enough to make any day feel a little extra special. Plus, the caramelized sugar crust is just so satisfying to crack into! The contrast between the creamy custard and the brittle top makes this dessert a textural delight, and the infusion of rosemary provides a unique taste that many homemade creme brulee recipes do not include.
Ingredients
Here’s what you’ll need to make this recipe:
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 1 teaspoon vanilla extract
- 2 sprigs of fresh rosemary
Step-by-Step Instructions
Let’s walk through the process of creating this beautiful dessert.
- Infuse the Cream:
In a medium saucepan, combine the heavy cream and rosemary sprigs. Heat over medium heat, stirring occasionally, until it just begins to simmer (small bubbles around the edges). Remove from heat, cover, and let it steep for 30 minutes. This allows the rosemary flavor to infuse into the cream. - Preheat and Prep:
Preheat your oven to 325°F (160°C). Place six ramekins in a large baking dish (like a roasting pan). This will be your water bath. - Whisk Egg Yolks and Sugar:
In a mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and slightly thickened.
- Temper the Eggs:
Remove the rosemary sprigs from the infused cream. Slowly pour the warm cream into the egg yolk mixture, whisking constantly. This is called tempering, and it prevents the eggs from scrambling. Stir in the vanilla extract. - Strain the Custard:
Pour the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup. This removes any small bits of egg and ensures a smooth custard. - Fill the Ramekins:
Carefully pour the strained custard into the prepared ramekins, dividing it evenly.
- Create the Water Bath:
Pour hot water into the baking dish, around the ramekins, until it reaches halfway up the sides of the ramekins. This water bath (also called a bain-marie) helps the custard cook gently and evenly. - Bake the Custards:
Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. - Cool and Chill:
Carefully remove the baking dish from the oven. Let the ramekins cool in the water bath for about 30 minutes, then remove them and let them cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Caramelize the Sugar:
Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it’s golden brown and hardened. If you don’t have a torch, you can use the broiler, but watch it very closely!
Serving Suggestions
This Rosemary Infused Creme brulee is delicious on its own, but a few simple additions can make it even better.
Food Pairings:
A small scoop of vanilla ice cream or a dollop of fresh whipped cream can complement the custard nicely. Fresh berries, like raspberries or strawberries, also provide a lovely contrast in flavor and texture.
Presentation Tips:
For an elegant touch, garnish the finished creme brulee with a small sprig of fresh rosemary. You can also add a few edible flowers for a pop of color.
Suitable Occasions:
This dessert is perfect for dinner parties, holiday gatherings, or a romantic date night. It also makes a lovely treat for a special birthday or anniversary.
Storage and Reheating
Storage:
Store leftover creme brulee (without the caramelized sugar topping) in the refrigerator, tightly covered with plastic wrap, for up to 3 days.
Reheating:
Creme brulee is best served chilled or at room temperature. Reheating is not recommended, as it can affect the texture of the custard. If you have leftovers, add the caramelized sugar topping just before serving.
Key Details
Here’s a quick rundown of the recipe details:
- Total Time: About 3 hours and 30 minutes (including chilling time)
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Infusing time: 30 Minutes
- Chilling Time: At least 2 hours (or overnight)
- Servings: 6
- Required Equipment:
- Medium saucepan
- Mixing bowls
- Whisk
- Fine-mesh sieve
- Six ramekins
- Large baking dish (roasting pan)
- Kitchen torch (or broiler)
Rosemary Infused Creme brulee
Ingredients
- 2 cups heavy cream
- 2 sprigs of fresh rosemary
- 4 large egg yolks
- 1/2 cup granulated sugar plus extra for topping
- 1 teaspoon vanilla extract
Instructions
- Infuse the Cream: In a medium saucepan, combine the heavy cream and rosemary sprigs. Heat over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat, cover, and let it steep for 30 minutes.
- Preheat and Prep: Preheat your oven to 325°F (160°C). Place six ramekins in a large baking dish.
- Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and slightly thickened.
- Temper the Eggs: Remove the rosemary sprigs from the infused cream. Slowly pour the warm cream into the egg yolk mixture, whisking constantly. Stir in the vanilla extract.
- Strain the Custard: Pour the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup.
- Fill the Ramekins: Carefully pour the strained custard into the prepared ramekins, dividing it evenly.
- Create the Water Bath: Pour hot water into the baking dish, around the ramekins, until it reaches halfway up the sides of the ramekins.
- Bake the Custards: Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Cool and Chill: Let the ramekins cool in the water bath for about 30 minutes, then remove them and let them cool completely at room temperature. Cover and refrigerate for at least 2 hours.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until golden brown and hardened.