Rose water creme brulee

    2 hours 30 min

    This crème brûlée is flavoured with rose water and garnished with crystallised rose petals to create a very special dessert.

    1 person made this

    Serves: 8 

    • Crystallised rose petals
    • 24 edible rose petals
    • 1 egg white, beaten
    • 50g fine granulated sugar
    • Creme brulee
    • 950ml double cream
    • 100g caster sugar
    • 8 egg yolks
    • 2 tablespoons rose water
    • To finish
    • 50g soft brown sugar, or as needed

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

      Crystallised rose petals:

    1. Brush each petal on both sides with egg white, then dip into caster sugar. Arrange coated petals on greaseproof paper; leave to dry for approximately 2 hours, or as needed.
    2. Creme brulee:

    3. Preheat oven to 150 C / Gas 2.
    4. Warm cream and 100g caster sugar in a saucepan over low heat until sugar has dissolved.
    5. Whisk egg yolks and rose water together in a bowl; add to warm cream, a little at a time, stirring continuously until thickened, about 5 minutes.
    6. Strain the mixture through a sieve into a large jug; pour into 8 ramekins, filling each one two-thirds full.
    7. Set the ramekins into a large roasting tin; place tin on middle shelf of preheated oven and pour in hot water until halfway up the sides of the ramekins. This is to create a bain-marie or water bath. Bake for 35 to 40 minutes, or until the custards are just set. Remove the custards form the water bath and let cool at room temperature.
    8. Sprinkle brown sugar evenly over each crème brûlée; caramelise tem under a hot grill or with a chefs' blow-torch. Let the top cool down; garnish with crystallised rose petals.


    The crystallised rose petals contains raw eggs. It is recommended that pregnant women, young children and the elderly do not consume raw eggs.

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