Rose Crème Brûlée With Raspberry Coulis - cooking recipe

Ingredients

1 2/3 cups heavy cream
2/3 cup 2% or whole milk
5 None egg yolks
6 tbsp rose water
1/4 cup granulated sugar + 6 tbsp
1 lb raspberries, 2/3 lb pureed

Preparation

Preheat oven to 300\u00b0F. Whisk cream, milk, egg yolks and 3 tbsp rose water. Add 1/4 cup sugar and set aside for 30 mins. Strain into 4 - 8 oz ramekins then transfer to a roasting pan and fill with hot water to halfway up the sides of ramekins. Bake for 1 hour. Allow to cool then chill for 2-3 hours, preferably overnight.
For raspberry coulis, mix raspberry puree with 2 tbsp sugar, 3 tbsp rose water and remaining raspberries.
To serve, sprinkle 1 tbsp sugar over each creme brulee and caramelize with a blowtorch or under a broiler until golden brown. Serve with raspberry coulis.