Rosemary Infused Creme brulee is a dessert that always impresses, and I’m excited to share my recipe with you! It might seem fancy, but trust me, it’s surprisingly easy to make at home. We’re taking the classic creamy custard and adding a subtle, herby twist with rosemary. Let’s get started!
Why You Will Love This Recipe
This Rosemary Infused Creme brulee offers a unique flavor profile that elevates the traditional dessert. The creamy, rich custard base is perfectly complemented by the subtle, earthy notes of rosemary. It’s not overly sweet, and the caramelized sugar topping provides that satisfying crack when you break into it with your spoon. It’s a sophisticated dessert that’s perfect for special occasions, yet simple enough to make any day feel a little more special. Plus, you can easily make it ahead of time, making it a great option for entertaining.
Ingredients
Here’s what you’ll need to make this delicious dessert:
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 1/4 teaspoon salt
- 2 sprigs fresh rosemary
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Let’s walk through the process together, step by step:
- Infuse the Cream: In a medium saucepan, combine the heavy cream and rosemary sprigs. Heat over medium heat, stirring occasionally, until the cream just begins to simmer. You’ll see tiny bubbles forming around the edges. Remove from the heat, cover, and let it steep for 30 minutes. This allows the rosemary flavor to infuse into the cream.
- Prepare the Egg Mixture: While the cream is steeping, whisk together the egg yolks, 1/2 cup of sugar, and salt in a separate bowl. Whisk until the mixture is pale yellow and slightly thickened.
- Temper the Eggs: After the cream has steeped, remove the rosemary sprigs and discard them. Slowly pour the warm cream into the egg yolk mixture, whisking constantly. This is called tempering, and it prevents the eggs from scrambling. Whisk until everything is well combined.
- Add Vanilla: Stir in the vanilla extract.
- Strain the Custard: Pour the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup. This removes any small bits of egg and ensures a smooth, creamy texture.
- Prepare the Water Bath: Preheat your oven to 325°F (160°C). Place six ramekins in a large baking dish. Carefully pour the custard mixture evenly into the ramekins. Pour hot water into the baking dish, coming about halfway up the sides of the ramekins. This creates a water bath, which helps the custards cook gently and evenly.
- Bake the Custards: Carefully transfer the baking dish to the preheated oven. Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Chill the Custards: Remove the baking dish from the oven and let the custards cool in the water bath for about 30 minutes. Then, carefully remove the ramekins from the water bath, cover them 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 custard. Using a kitchen torch, caramelize the sugar until it’s golden brown and bubbly. If you don’t have a torch, you can place the ramekins under a preheated broiler for a few minutes, watching carefully to prevent burning.
- Serve and enjoy! Let the sugar cool and harden for a minute before serving your Rosemary Infused Creme brulee.
Serving Suggestions
This homemade creme brulee pairs wonderfully with fresh berries or a dollop of whipped cream. A light dusting of powdered sugar can also add a nice touch.
For presentation, consider adding a small sprig of fresh rosemary on top of the caramelized sugar just before serving. This not only looks beautiful but also hints at the flavor within.
This dessert is perfect for dinner parties, holiday gatherings, or any special occasion where you want to impress your guests. It’s also lovely for a romantic dinner at home.
Storage and Reheating
Leftover Rosemary Infused Creme brulee should be stored in the refrigerator, tightly covered with plastic wrap. It’s best enjoyed within 3-4 days.
It is not recommended to reheat creme brulee, as it can affect the texture of the custard. This dessert is best served chilled. The caramelized sugar topping is best added just before serving, as it can soften in the refrigerator.
Key Details
- Total Time: Approximately 1 hour and 15 minutes (plus chilling time)
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Servings: 6
- Required Equipment:
- Medium saucepan
- Whisk
- Mixing bowls
- Fine-mesh sieve
- Six ramekins
- Large baking dish
- Kitchen torch (or broiler)