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Rose and Bergamot Crème Brûlée
- serves
4 to 6
- Difficulty
Easy
Published 2012
A small amount of Earl Grey tea gives the bergamot flavour to this delicate cream and adds an extra depth of flavour without masking the rose flavour and scent.
Ingredients
400 ml 12 fl oz 25 g 1
Method
Put the cream in a saucepan, bring to the boil, sir in the rose petals and tea and remove from the heat. Cover and leave for half an hour for the flavours to infuse, then strain the cream.
In a large bowl beat the egg yolks and sugar then pour on the cream while continuing to beat. Strain the mixture into 4 or 6 ramekins and cook in a bain-marie in a low (130°C/250°F/gas mark ½)
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