Rosemary Creme Brulee
2 vanilla beans, split in half lengthwise
2 fresh rosemary sprigs
4 cups cream
1/2 cup fine sugar
12 egg yolks
6 Tbsp. Demerara sugar
Preheat oven to 325 F. Mix yolks to pale shade of yellow. Bring to a boil rosemary, vanilla beans, and cream. Remove vanilla beans, leaving in rosemary. In stages, mix cream into yolks, then add sugar. Stir. Leave in rosemary and cover with plastic wrap. Place in fridge overnight.
Strain out rosemary sprigs. Fill 6 ramekins or suitable bowls. Fill roasting pan 2/3 full with water. Set filled ramekins in pan and transfer to oven. Cook in water bath until set, approximately 40 mins. Cool, then chill.
Finish by sprinkling with Demerara sugar - roughly 1 Tbsp. per ramekin - and then caramelize with a cook’s blowtourch or by placing under your oven’s broiler until the surface is golden brown. Serves 6.
