Chamomile Crème Brûlée Recipe

Infuse Cream

In a saucepan, heat the heavy cream and chamomile flowers over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

Prepare Egg Mixture

In a bowl, whisk together sugar, egg yolks, vanilla extract, and a pinch of salt until pale and creamy.

Combine Mixtures

Strain the chamomile-infused cream into the egg mixture, whisking constantly until combined.

Bake

Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes until set. Let cool, then refrigerate for at least 4 hours.

Caramelize Sugar

Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize until golden brown.

Brown the Butter

In a saucepan, melt the unsalted butter over medium heat, swirling occasionally until it turns golden brown and has a nutty aroma. Let it cool slightly.

Mix Ingredients

In a mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Add the egg and vanilla extract; mix until well combined.

Combine Dry Ingredients

In another bowl, whisk together oats, all-purpose flour, baking powder, and salt.

Form Dough

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Chill the dough for 30 minutes.

Bake

Preheat the oven to 350°F (175°C). Roll the dough into small balls and place them on a baking sheet. Flatten slightly and bake for 10-12 minutes until golden. Let cool.