Just in the nick of time for Valentine’s Day, am I right? Rose flavoring in food is not everyone’s cup of tea, but let me tell you something….I adore it. I love roses, I love the smell of roses, and I am quite content to put all of that loveliness in my mouth. And then, of course, this is crème brûleé, which is something that I do not possess the will or desire to say ‘no’ to, ever.
For this recipe, you will need:
-2-1/2 cups heavy cream
-1 whole vanilla bean
-2 tablespoons rose water
-7 large egg yolks
-1/2 cup granulated sugar
-approx. 6 additional tablespoons of granulated sugar for the brûleé-ing
-fresh rose petals for garnish
Start by preheating your oven to 325 degrees (F). Put six ramekins (6oz size) into a roasting pan. Set this aside. If you intend to heat water on the stove to use for the ramekins’ hot water bath, do that now (I usually just use hot water straight out of the tap).
Split your vanilla bean and place it in a medium saucepan, along with the cream and the rose water, and turn the heat on medium. Warm the cream mixture slowly, until bubbles form around the edge of the pot. Remove it from the heat and let it ponder life while you go to your mixer.
Whisk together the sugar and egg yolks until the mixture begins to thicken and turn slightly lighter in color.
Strain the cream mixture and then VERY slowly, add it in bits to the egg/sugar mixture. If you do this too fast, your eggs will scramble and it will all be for naught. When everything is blended, divide the mixture evenly amongst your six ramekins. Fill the baking dish about halfway with scalding, hot water from the tap (or from your pot of boiled water).
Carefully place the baking dish on the middle rack of your oven and bake for 35-45 minutes or until the custard is set around the edges and just wiggles a little in the center. Remove them from the oven, remove the ramekins from the water bath, and let them cool to room temp. Refrigerate them for a couple of hours (or up to three days).
When you are ready to serve them, remove them from the fridge and immediately coat the entire surface of each custard with a good layer of granulated sugar (about 1 tbs.). Using a kitchen torch, gently melt the sugar, rolling it around a bit to coat the whole surface. Let it cool and harden, embellish with rose petals, and then serve.