Lemon Rose Crème Brûlée
This lemon rose creme brulee features the perfect balance of refreshing lemon flavor with the subtle floral notes of rose, topped with a perfectly caramelized crust that cracks with every spoonful.
Why you should make this recipe
01. Flavor
The custard base is infused with fragrant rose water— an ingredient that adds a delicate flavor to desserts, bright lemon zest, and dried rose buds crushed on top. it’s floral, refreshing, and the perfect bake for a warm summer day.
02. Make-Ahead
This creme brulee can be prepared ahead of time and stored in the refrigerator up to 3 days ahead. We recommend torching the sugar when ready to serve.
03. Balance of Textures
This dessert features the perfect contrast between the creamy custard and the crisp caramelized sugar on top.
Recipe Tips
Lemon sugar: In order to have lemon flavor throughout the custard, we recommend using your fingers to rub the lemon zest and sugar until fragrant.
Making the crème brûlée: To make the crème brûlée, whisk the egg yolks and sugar together until the mixture thickens and becomes pale—this is called the “ribbon stage.” This step helps create a rich, creamy custard.
Torching: Torching the sugar is the last step of making crème brûlée. Start by evenly spreading a layer of sugar on top of the baked custard. To torch, you can either use a handheld torch like this one or place it under a broiler and watch carefully!
Watch how we made it:
More Delicious Summer recipes:
Lemon Rose Crème Brûlée
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar divided
- Zest of 1 lemon
- 1 tbsp rose water
- 1 tsp vanilla bean paste
- 5 egg yolks room temperature
- 1/2 cup granulated for topping
Instructions
- In a saucepan over medium heat, bring heavy cream and 1/4 cup of sugar to a simmer. Take it off the heat and add the rose water and vanilla.
- Using your fingers, rub together the remaining 1/4 cup sugar and lemon zest until fragrant. Add the egg yolks and whisk until thickened and pale in color.
- Temper the egg yolk mixture by ladling the hot cream one spoonful at a time, constantly whisking.
- Place 7 ounce ramkeins in a baking pan and pour the cream mixture into each ramkekin.
- Bake the creme brulee in a water bath by placing the ramekins in a baking dish. Carefully pour hot water into the dish, filling it halfway up the sides of the ramekins. Be careful not to get any water into the custard.
- Bake at 325℉ for 40 minutes until the middle is slightly jiggly and the edges are set.
- Allow to cool completely, then refrigerate for at least 2 hours. When ready to serve, sprinkle a layer of sugar on top and torch.
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