Rose crème-brûlée with raspberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Whisk cream, milk, egg yolk, 3 tablespoons rose water and 50 g sugar. Pour the mixture through a sieve and distribute into four fireproof moulds (each containing approx. 1⁄4 l).

2. 2

   Place the ramekins on the fat pan (deep baking tray). Pour on enough hot water to make sure that the ramekins are halfway through the water. Leave in the hot oven for about 1 hour.

3. 3

   Remove the moulds from the oven and let them cool down. Then chill for at least 6 hours, preferably overnight.

4. 4

   Select the raspberries and wash them carefully if necessary. Approx. 2⁄3 of the berries finely puree and pass through a sieve. Mix the raspberry puree, 2 tablespoons of sugar and 2 tablespoons of rose water. Fold in the rest of the raspberries.

5. 5

   Sprinkle each crème brûlée with 1 tablespoon of sugar, caramelise with a kitchen gas burner or just under the preheated oven grill until golden brown. Serve the crème brûlée with the raspberry sauce.

Nutrition Facts

KCAL
600 kcal

CARBS
45 g

FATS
41 g

PROTEINS
9 g