Monday, January 9, 2012

Rosemary Crème Brûlée



Don't get turned off by this- you will be  surprised. 
I knowthe idea of herbs and
dessert doesn't sounds thrilling but the flavour
of rosemaryis subtle and pleasant.
Serve slightly warm.


Ingredients :
 2 1/2 cups of heavy  cream
5 eggs yolks ( 6 smaller ones)
3 TB sugar
2- 3 Rosemary sprigs


In a pot, heat cream just before a boil.  Place clean Rosemary
sprig in the pot.  Let stand for abut an hour to infuse
the cream.

In a bowl, place the egg yolks, add sugar and whisk until frothy.
Take out the rosemary, and little by little  add cream to the egg mixture
blend quickly to stop scrmabled eggs from happening.

Place mixture into creme brulee dishes or ramekins. 

Pour HOT water into a large rectangular pan ip to about 1/4 of an inch, then place the
creme brulle filled dishes into the pan with hot water.
This keeps the custard from drying out.

Bake in 325 oven, for about 3- 35 minutes.  Ovens vary so watch carefully.
I test one by place a finger in center of one, if its liquid-y, not done.
If it appears like Jello... voila ! It's done.

Enjoy !