Rose Sugar And Cardamom Infused Crème Brûlée

1. 1

   To make the rose sugar, add all the rose petals with sugar and keep in an air tight jar for about 3-6 days, allowing the fragrance of roses to infuse with the sugar.

2. 2

   Set 6 ramekins in a roasting tin, add water to the baking tin so that it reaches halfway of the ramekin.

3. 3

   Beat the egg yolks in a bowl with about 1-2 tbsp of the rose sugar and slowly add the infused cream in a thin stream into the beaten egg yolks until all combined. Add the rose water and stir slowly. Pour through a strainer into a jug. Pour the mixture into the ramekins equally.

4. 4

   Bake in an oven at 150 degrees C for about 30-40 minutes.

5. 5

   Once cooked, remove from oven and cool and then chill for 3-4 hours or overnight.

6. 6

   Sprinkle remaining rose sugar over each creme brulee t form a thin layer of sugar. Either place under hot girl for 2-3 minutes until sugar is caramelised or using a blow torch caramelise the sugar until brown and hard.

7. 7

   Cool for another hour in the fridge until the top is hard. Decorate with rose buds and serve cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.