ROSE CRÈME BRULEE

Recipe | Serves 6

Ingredients list Method

• 640ml Thickened Cream

• 150ml Milk

• 1Tbsp Dried rose petals

• 7 Whole eggs

• 75g Castor Sugar

• 10ml Vanilla Essence

• Bring the cream, milk, rose petals and vanilla to the boil in a heavy based pot

• In a bowl, whisk the eggs and sugar until pale and creamy

• Slowly pour the hot cream/ milk mixture onto the egg/ sugar - whisking continuously then pass mixture through a fine sieve

• Pour the mixture into small bowls or ramekins - place ramekins into a hot water bath and cook gently at 150c for 40-45minutes until just setthe mixture will appear a bit ‘wobbly’

• Allow to cool overnight in the fridge

• For service sprinkle a fine layer of castor sugar and rose petals on top of the Crème Brulee - wipe the top edges clean and caramelise with a blow torch until a nice deep goldenbrown colour and enjoy!