Rose Crème Brûlée With Raspberry Coulis

1. 1

   Preheat oven to 300u00b0F. Whisk cream, milk, egg yolks and 3 tbsp rose water. Add 1/4 cup sugar and set aside for 30 mins. Strain into 4 - 8 oz ramekins then transfer to a roasting pan and fill with hot water to halfway up the sides of ramekins. Bake for 1 hour. Allow to cool then chill for 2-3 hours, preferably overnight.

2. 2

   For raspberry coulis, mix raspberry puree with 2 tbsp sugar, 3 tbsp rose water and remaining raspberries.

3. 3

   To serve, sprinkle 1 tbsp sugar over each creme brulee and caramelize with a blowtorch or under a broiler until golden brown. Serve with raspberry coulis.

* Per serving · 4 servings · Values may vary.

No additional tips available.