Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Topping Ingredients
Method
Preparing the Base
Blend the Raspberries
In a blender, puree the fresh raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds.
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy.
Heat the Cream
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the vanilla extract and rose water.
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Stir in the raspberry puree until well combined.
Baking
Prepare the Ramekins
Preheat your oven to 325°F (160°C). Divide the raspberry mixture evenly among ramekins and place them in a baking dish.
Bake
Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove the ramekins from the water and let them cool to room temperature.
Serving
Caramelize the Sugar
Once cooled, sprinkle 1 tablespoon of granulated sugar on top of each brulé. Using a kitchen torch, caramelize the sugar until golden and crispy.
Serve
Let the brulé sit for a couple of minutes to allow the sugar to harden before serving. Enjoy your Raspberry Rose Water Brulé!
