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Rose Petal Crème Brûlée

Rose Petal Crème Brûlée Flavoured with Vintage Romance Flower Tea


This brûlée is infused with Carmien Vintage Romance flower tea and gives this recipe a very special, delicate flavour.

  • Serves: 8 |
    8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 20 mins
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1 Tbsp (15 ml) Carmien Vintage Romance flower tea, for a bouquet garni

1 whole egg

5 egg yolks

100 g castor sugar

½ C (125 ml) milk

2½ C (375 ml) fresh cream

2 Tbsp (30 ml) rose petal syrup

about 6 Tbsp (90 ml) white sugar, for caramelising


Preheat the oven to 130 °C.

To make the bouquet garni, use a 7 cm square piece of muslin cloth and place the tea in the centre. Gather the edges together and tie securely with string. Keep to one side to use in the cream mixture.

Beat the whole egg, egg yolks and castor sugar together until the mixture turns a pale yellow. Slowly bring the milk and cream, along with the rose petal syrup and the bouquet garni, to a gentle boil. As soon as it begins to boil, remove the bouquet garni and slowly add the hot mixture to the egg mixture, stirring all the time with a metal spoon. Pour the mixture back into the pot and place onto the stove at a medium-low heat for 10–15 minutes, stirring with a metal spoon, until it coats the back of the spoon.

Pour into shallow ramekins or espresso cups. Place in a bain-marie with water reaching halfway up the sides of the ramekins, and pop into the oven for 20 minutes. Remove from the oven and allow to cool to room temperature. Place in the refrigerator until needed.

Just before serving, sprinkle the top with a thin layer of white sugar and use a blowtorch to caramelise the top until golden brown.