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Ingredients
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Base Ingredients
Topping Ingredients
Method
Preparing the Base
- 1
Blend the Raspberries
In a blender, puree the fresh raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds.
- 2
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy.
- 3
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.
- 4
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
- 5
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.
- 6
- 7
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
- 8
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.
- 9
Serve
Let the brulé sit for a couple of minutes to allow the sugar to harden before serving. Enjoy your Raspberry Rose Water Brulé!