Sugar High Friday #30: Rosebud Crème Brûlée

sugar high friday #30: rosebud crème brûlée

i'm late to the shf party! but when i saw the flower theme i couldn't resist putting something together

rosebud crème brûlée

heavy cream

vanilla seeds

egg yolks

sugar

grand marnier

rose water

preheat the oven degrees f

find a baking pan that will fit all of the ramekins you plan to use. the sides of the pan should be at least as high as the ramekins. line the bottom of the baking pan

heat the cream and vanilla in a saucepan on heat until it comes to a boil. remove from heat and let sit

whisk the eggs and sugar together in a bowl

slowly pour a third of the cream into the eggs

pour the tempered eggs back into the cream

add the grand marnier and rose water and let the custard cool slightly

carefully pour water into the baking pan until it comes up the way up the sides of the ramekins. do not let the water get into the pan

after you remove the baking pan from the oven and the ramekins have enough to handle

let the sugar cool

apr by anita

grove street

san francisco

861-2228

tagged with: shf

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