How To Make Chocolate-Rosewater Creme Brulee From the Baking Bean
Clarice Lam is the owner of the Baking Bean, an online pastry business that delivers desserts to locations across NYC. She previously worked at Spice Market as a pastry assistant and later clinched the title of executive chef at the Chocolate Room in Brooklyn.
Today, the Le Cordon Bleu and French Culinary Institute graduate shares with us her recipe for Chocolate-Rosewater Creme Brulee. Enjoy!
Chocolate-Rosewater Creme Brulee
Serves six to eight, by Clarice Lam, chef/owner of the Baking Bean
2 cups heavy cream
1/2 cup sugar
1 teaspoon vanilla
3/4 teaspoon rosewater extract
Four egg yolks
1/4 teaspoon salt
2 ounces semi sweet chocolate
Extra sugar for bruleeing
Preheat oven to 300 degrees. Combine heavy cream and sugar in a medium saucepan over medium-high heat. In a separate bowl, combine egg yolks, salt, and extracts. Whisk to combine.
When the cream reaches a scalding, temper two-thirds of the mixture into the yolks and then transfer back to the saucepan. Stir continuously with a wooden spoon until it coats the back of the spoon and you can draw a line through it with your finger. Turn off heat and add the chocolate. Whisk to combine.
Strain into a liquid measuring cup and pour into ramekins. Bake in a water bath covered with foil for 20 to 30 minutes. Chill in fridge for at least four hours or overnight.
Sprinkle tops of custard with approximately 1 tablespoon of sugar, using a blowtorch to brulee the tops until it becomes caramelized. Alternatively, stick it under the broiler for two to three minutes or until caramelized.