Crème brûlée with spicy thyme and rosemary
Creamy custard flavored with fresh thyme and rosemary, a delightful dessert featuring aromatic herbs. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 ml milk
- 275 g crème double
- 2 sprigs Rosemary
- 4 sprigs thyme
- 8 egg yolks
- 50 ml robust vegetable broth
- brown sugar (for sprinkling)
- rosemary
- thyme
Instructions
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1.
Preheat the oven to 100°C with both top and bottom heat.
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2.
Heat the milk, crème double, and coarsely chopped herbs. Remove from heat and let steep for about 10 minutes.
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3.
Whisk the egg yolks with the broth until creamy but not frothy; gradually fold in the hot herb cream. Strain the mixture into ramekins.
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4.
Place the ramekins in a baking dish or roasting pan, pouring enough hot water to reach two-thirds of each ramekin. Let the custard set for about 1 hour (or an additional 10–15 minutes).
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5.
Remove and allow to cool, then refrigerate until chilled.
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6.
Before serving, sprinkle brown sugar over the surface and briefly place under a broiler or use a blowtorch until caramelized.
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7.
Garnish with fresh herbs and serve.
