Rose Infused Crème Brûlée Recipe – Traditional Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Rose Infused Crème Brûlée Recipe – Traditional Indian Dessert

Hello friends! If you’re anything like me, you’re always on the lookout for a dessert that’s a little bit special, a little bit elegant, and totally delicious. I stumbled upon this Rose Infused Crème Brûlée a few years ago, and it’s been a showstopper ever since. It’s a beautiful twist on a classic, bringing in the delicate floral notes of rose – a flavor so deeply rooted in Indian sweets and traditions. Trust me, this isn’t just dessert; it’s an experience!

Why You’ll Love This Recipe

This Crème Brûlée is more than just a pretty face. It’s surprisingly simple to make, even though it looks incredibly fancy. The rose infusion adds a unique, aromatic dimension that elevates the classic custard. Plus, that satisfying crack of the caramelized sugar on top? Pure bliss. It’s the perfect dessert to impress guests, or honestly, just to treat yourself after a long week.

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 2 cups heavy cream (about 480ml)
• 1/2 cup sugar (100g)
• 3 tbsp dried rose buds
• 1 inch strip of lemon peel
• 5 egg yolks
• 2 tbsp sugar (for the brulee)

Ingredient Notes

Let’s talk ingredients for a moment, because quality really matters here!

• Dried Rose Buds: This is where the magic happens! Using good quality dried rose buds is key. You want a fragrant, floral aroma, not a dusty smell. You can find these at Indian grocery stores or online.
• Heavy Cream: Don’t skimp on the cream! We need that high fat content for a truly rich and velvety custard. Aim for at least 36% milkfat.
• Lemon Peel: A small strip of lemon peel brightens the rose flavor beautifully. Make sure to use a vegetable peeler and avoid the white pith underneath, as it can be bitter.
• Egg Yolks: These create the beautiful, creamy texture. Make sure they are at room temperature for best results.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C).
2. In a medium saucepan, combine the heavy cream, sugar, dried rose buds, and lemon peel. Gently simmer over low heat for 10-15 minutes, stirring often. You don’t want it to burn! This is where the cream gets infused with that gorgeous rose flavor.
3. Strain the infused cream through a fine-mesh sieve to remove the rose buds and lemon peel. Discard the solids.
4. In a separate bowl, whisk the egg yolks until they’re smooth and slightly pale. Now, here’s the trick to prevent scrambled eggs: slowly temper the yolks by gradually adding about ½ cup of the hot cream while whisking constantly.
5. Pour the remaining hot cream into the yolks while continuing to whisk. Strain the mixture again through a fine sieve to catch any cooked egg bits. This ensures a super smooth custard.
6. Divide the custard evenly among 8 ramekins, filling them to about ¾ inch below the rim. Place the ramekins in a baking dish and create a water bath by pouring hot water halfway up the sides of the ramekins.
7. Bake for 23-25 minutes, or until the custard is set around the edges but still jiggles slightly in the center.
8. Let the custards cool at room temperature for about 30 minutes, then refrigerate for at least 3 hours, or even overnight. This allows the flavors to meld and the custard to set completely.
9. Just before serving, sprinkle a thin, even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it’s golden brown and bubbly. If you don’t have a torch, you can use the broiler (keep a very close eye on it!).

Expert Tips

• Don’t Overbake: Overbaked crème brûlée will be grainy. You want a gentle jiggle in the center.
• Water Bath is Key: The water bath ensures even cooking and prevents the custard from cracking.
• Chill Time is Crucial: Don’t rush the chilling process! It’s essential for the custard to set properly.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the heavy cream for full-fat coconut cream for a delicious dairy-free version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My friend Priya loves adding a pinch of cardamom powder to the cream while it’s infusing for a warmer, more complex flavor.
• Festival Adaptations: This is perfect for Diwali or any special occasion. I’ve even seen people add a tiny drop of rose water to the caramelized sugar for an extra floral kick!

Serving Suggestions

Serve immediately after brûléeing the sugar. A few fresh rose petals make a beautiful garnish. It pairs wonderfully with a cup of masala chai or a light dessert wine.

Storage Instructions

Leftover crème brûlée (without the brûléed sugar) can be stored in the refrigerator for up to 3 days. The texture might change slightly, but it will still be delicious. It’s best to brûlée the sugar right before serving, as it will soften over time.

FAQs

• What is the best way to infuse the cream with rose flavor? Gently simmering the cream with the rose buds allows the flavor to slowly and evenly infuse. Don’t boil it, as that can make the rose flavor bitter.
• Can I make this crème brûlée a day ahead? Absolutely! In fact, it’s often better to make it a day ahead to allow the flavors to develop. Just don’t brûlée the sugar until right before serving.
• What if I don’t have a kitchen torch? You can use your oven’s broiler, but watch it very carefully to prevent burning.
• How do I prevent the custard from cracking during baking? The water bath is your best friend! It provides gentle, even heat. Also, avoid opening the oven door during baking.
• Can I use rose water instead of dried rose buds? You can, but the flavor won’t be as complex or nuanced. If using rose water, start with 1 teaspoon and add more to taste.

Enjoy this little slice of Indian-inspired heaven! I hope you love it as much as I do. Let me know in the comments how it turns out for you!