Rose Crème Brûlèe For Two
All desserts are special. But some desserts are more special than others.
This one is extra special. It’s classic crème brûlèe with the flavor of roses.
It’s a special-occasion dessert. The kind of dessert you make for your special someone on Valentine’s Day. The kind of dessert you prepare to make someone ooh and aah.
This creme brulee is made with flavored with rose water and garnished with dried rose petals:
- Where to buy rose water: Check your local natural foods store or co-op, Whole Foods, or the ethnic food aisle in a supermarket. Rose water is commonly used in beauty products
- Where to buy dried rose petals: I purchased mine at World Market. You can also check the bulk section of your local natural foods grocery store. Alternatively, all rose petals are edible, so consider drying your own.
How To Caramelize Sugar Without a Culinary Torch
I have made creme brulee several times, but I do not own a culinary torch. Rather, I caramelize the sugar using my oven’s broiler. The process is simple:
- Turn the broiler to high
- Sprinkle sugar on top of custard
- Place custard ramekins under the broiler for 30 seconds to 1 minute or so, until the sugar is melted and caramelizes
I find that turbinado (raw) sugar works best to create a thick and crunchy sugar crust. I have also had success using white granulated sugar and brown sugar.
The end result is a smooth and rich creme brulee with a slight rose flavor and scent. The perfect amount for two people.
I think you’ll love it!
Rose Crème Brûlèe For Two
Yield: 2 servings
Prep Time: 20 min
Cook Time: 40 min
Total Time: 70 min
- 1 cup heavy whipping cream
- 1/4 cup white granulated sugar
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1 teaspoon rose water
- 3 tablespoons turbinado sugar
- Dried rose petals, for serving (I purchased mine at World Market)
- Preheat oven to 300F. Place heavy whipping cream in a small saucepan over medium heat. Heat until bubbles begin to form on the sides. Remove from heat.
- In a small mixing bowl, combine white granulated sugar, egg yolks, vanilla, and rose water. Add hot cream, one tablespoon at a time, mixing well after each tablespoon is added. Continue until all of the cream is used.
- Divide cream mixture evenly into two ovenproof ramekins. I used heart-shaped ramekins.
- Prepare a water bath: In a small cake pan (or other pan with some depth), place a small dish towel. Place the ramekins in the pan, and add enough boiling water to reach half-way up the sides of the ramekins.
- Carefully place the pan in the oven. Bake for 40 minutes, until the custard is solid. Remove from oven and allow to cool to room temperature. Place in the fridge to cool completely.
- To caramelize sugar: Top each custard dish with a tablespoon or more of turbinado sugar, until the whole surface is covered. Place under the broiler set on high. Broil for up to a minute, until the sugar is melted and caramelized. Remove and allow the creme brulee to cool completely. Garnish with dried rose petals.