Meyer Lemon And Rosemary Brûlées

1. 1

   Combine the first 4 ingredients in a medium saucepan. Heat mixture over medium heat to 180u00b0 or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove from heat. Cover and steep 10 minutes.

2. 2

   Preheat oven to 325u00b0.

3. 3

   Combine 1/2 cup sugar, egg yolks, and eggs in a medium bowl, stirring with a whisk. Strain milk mixture through a sieve into egg mixture, stirring well with a whisk. Stir in vanilla. Return mixture to pan. Cook over medium-low heat 5 minutes or until mixture coats a spoon.

4. 4

   Divide the mixture evenly among 4 (6-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.

5. 5

   Bake at 325u00b0 for 30 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 1 hour or overnight.

6. 6

   Sift 2 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (for about 1 minute). Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.