- 250ml fresh cream
- 125ml full cream milk
- 1 Earl Grey teabag
- 6 large egg yolks
- 30ml castor sugar
- 30ml rose syrup
- 2.5ml vanilla extract
- Granulated sugar, for the top
- Organic edible rose petals, for garnishing (optional)
Preheat oven to 180°C.
In a small saucepan, heat cream and milk. Remove from heat as soon as they start to boil and add the teabag. Allow to cool down and remove the teabag.
In a bowl, beat egg yolks and sugar using an electric beater until foamy and thick. Add rose syrup and vanilla extract. Mix in the cream and milk mixture.
Pour the mixture into ramekins filling them to the top. Place the ramekins in roasting pan.
Fill the roasting pan to halfway up the sides of the ramekins with warm water.
Use a baking tray to cover the ramekins and bake for 40 to 45 minutes or until the centers tremble like jelly.
Remove from the oven and allow to cool down completely. Refrigerate for 3 to 4 hours.
Sprinkle the crème brûleé with sugar to completely cover the top. Burn with a blow torch until the sugar caramelises.
Garnish with rose petals (optional) and serve.
Recipe courtesy of Nederburg.