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Ingredients
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Ingredients for Raspberry Rose Brûlée
Method
Directions for Raspberry Rose Brûlée
Prepare the Raspberries
In a medium saucepan, combine the fresh raspberries and 1/4 cup of granulated sugar over medium heat. Cook for about 5 minutes, stirring gently until the raspberries break down and form a sauce. Strain the mixture through a fine mesh sieve to remove the seeds. Set aside.
Make the Custard Base
In a separate bowl, whisk together the egg yolks and remaining 3/4 cup of granulated sugar until pale and creamy. In a saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and slowly add the hot cream to the egg mixture, whisking continuously to prevent curdling. Stir in the vanilla extract, rose water, and a pinch of salt.
Combine and Bake
Preheat the oven to 325°F (160°C). Divide the raspberry sauce evenly among 6 ramekins, then pour the custard mixture over the sauce. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
Cool and Brûlée
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours. Just before serving, sprinkle the tops with a thin layer of additional sugar and use a kitchen torch to caramelize the sugar until it forms a golden crust. Let sit for a minute to harden before serving.