Crème Brûlée with rosemary and lemon peel

Name: Crème Brûlée with rosemary and lemon peel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 ml Milk; 125 g Whipped cream; 7 TABLESPOONS Sugar; 7-10 Tbsp Salt; 2 Branches of fresh rosemary; 7-10 Tbsp grated rind of 1 untreated lemon; 1 egg (size M); 2 Egg yolk (size M)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 ml Milk
125 g Whipped cream
7 TABLESPOONS Sugar
7-10 Tbsp Salt
2 Branches of fresh rosemary
7-10 Tbsp grated rind of 1 untreated lemon
1 egg (size M)
2 Egg yolk (size M)

Directions

1
Bring milk, cream, 3 tablespoons of sugar and 1 pinch of salt to the boil in a saucepan, remove from the heat. Wash the rosemary, put 4 tips aside for decoration, pluck needles from 1/2 twig and chop finely. Add lemon zest and rosemary to the milk, let it stand for about 30 minutes
2
Whisk the egg and egg yolks and stir into the milk. Place 4 ovenproof moulds (approx. 100 ml content) in a fat pan of the oven, pour in egg-milk. Put the pan into the preheated oven (electric cooker: 125 °C/recirculating air and gas: not suitable) and pour boiling water over it so that 2/3 of the moulds are in water. Cook for 50-60 minutes. Carefully remove from the fat pan and allow to cool
3
Sprinkle evenly with 1 tablespoon of sugar each. Caramelise with a gas burner. Arrange the crème brûlée decorated with rosemary
4
Waiting time approx. 30 minutes