Rose and Bergamot Crème Brûlée

Name: Rose and Bergamot Crème Brûlée
Yield: serves 4 to 6
Ingredients: 25 g/1 oz rose petals; ½ coffee spoon Earl Grey tea leaves; ½ coffee spoon Earl Grey tea leaves; 4 egg yolks; 400 ml/12 fl oz double cream; fresh or crystallised rose petals or tiny rosebuds; fresh or crystallised rose petals or tiny rosebuds; fresh or crystallised rose petals or tiny rosebuds; 50 g/2 oz Demerara or light muscovado; 50 g/2 oz Demerara or light muscovado; 75 g/3 oz caster sugar

Preparation info

serves
4 to 6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

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 double cream
25 g/1

Dessert
Vegetarian
Gluten-free

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)