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Now In: Recipes → All Countries → Dessert → Honey Rosemary Crème Brülée with Lemon Sacristains

Honey Rosemary Crème Brülée with Lemon Sacristains
Rich and decadent, the crème brûlée is a standard of the French menu. In this recipe, developed exclusively for EG by Rémy Fünfrock, pastry chef at New York's Café Boulud, the creamy custard is subtly flavored with acacia blossom honey and fresh rosemary, and paired with crisp, buttery lemon sacristains, with sublime results. A classic end to an authentic French bistro meal.
 
Base SKU: 256
Cuisine: French
Prep Time: 30 Minutes
Cooking Time: 1 1/2 Hours
Yield: 8 Servings
Source: Chef Rémy Fünfrock, Pastry Chef Café Boulud
Ingredients:- Click "View all receipe products" to see all recipe products.

Creme Brulee:
3 cup(s) Heavy cream
1 cup(s) Whole milk
1/4 cup(s) Sugar
2 Rosemary sprigs
7 Egg yolks, large
to taste Natural Vanilla Sugar
Lemon Sacristains:
1 ounce(s) All-butter puff pastry, chilled
1 Egg white, large, lightly beaten
1 1/2 tablespoon(s) Sugar
Finely grated zest of 1 lemon

Instructions:
1. Crème Brülée:Center a rack in the oven and preheat to 215ºF. Arrange 8 shallow fluted ceramic molds (5 ounces each) on a jelly-roll pan (a baking sheet with sides that are at least 1 inch high).
2. Combine the cream, milk, honey, and sugar in a medium saucepan and bring to a boil. Remove from the heat, add the rosemary, cover and let infuse for 15 minutes.
3. Put the yolks in a large bowl and whisk lightly.
4. Uncover the saucepan and slowly strain the warm liquid into the yolks, whisking constantly to combine. Pour into the molds to fill them nearly to the top. Carefully transfer the pan to the oven.
5. Create a water bath: Using a measuring cup, pour hot water around the molds until the water comes halfway up the sides of the molds.
6. Bake for approximately 50-55 minutes or until the custards are set, and jiggle only slightly when the pan is tapped gently. Remove the pan from the oven and leave the custards to cool slowly in the water bath.
7. Once cool, remove the custards from the water bath and return to the tray. (The custards may be covered and refrigerated overnight; bring back to room temperature before proceeding.)
8. Position an oven rack at the highest level in the oven and preheat the broiler.
9. Sprinkle each custard evenly with some of the vanilla sugar and then put the baking tray under the broiler for a minute or so, until the sugar caramelizes; watch the custards carefully, because the sugar goes from brown to burnt in a few seconds. Remove from the oven and let the caramel set for a minute before serving.
10. Serve each crème brülée with 2 lemon sacristains on the side.
11. Lemon Sacristains:Center a rack in the oven and preheat to 450ºF. Line a baking sheet with parchment paper.
12. Lightly flour a flat counter and roll the puff pastry into a rectangle about 4x10 inches long and 1/8 inch thick. Brush with egg white just to moisten and sprinkle with the sugar and lemon zest.
13. Fold the dough in half, so that you have a rectangle that is 4x5 inches long, and about ¼ inch thick. Cut the dough into strips that are ¼ inch wide and 5 inches long. You should have 16 strips. Twist the strips into corkscrews and arrange them on the prepared baking sheet, making sure to leave at least 1 inch between them. Gently press down the two ends of each twist to lightly stick them to the paper and to prevent them from untwisting.
14. Bake in the oven until nicely caramelized, about 12-15 minutes.
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