Rose & Himalayan Pink Salt Creme Brulee

Valentine's Day is the perfect opportunity for me to indulge in one of my favorite things. Of course I'm talking about dessert. 

Geesh. What did you think I was talking about?

I've found the perfect companion to a beautiful dinner eaten by candlelight. It involves roses, sugar, a little salt, and setting things on FIRE. May I introduce you to the new love of your life?

Rose & Pink Salted Creme Brulee Final #1.jpg

This is Rose & Himalayan Pink Salted Creme Brulee. Try not to swoon.

Creme brulee is pretty basic, but for Valentine's Day, I wanted extraordinary. So I adapted a recipe to include rose extract.


Custard isn't too tricky, so I upped my game by infusing the cream with rose petals and letting them steep for a bit. A word to the wise- to avoid curdling your eggs go SLOW. VERY, VERY SLOWLY.


The fun part comes after you take them out of the oven and allow their little jiggly custard middles to set in the fridge. Then we get to torch stuff in the kitchen. Which is basically the entire point of creme brulee.

A sprinkle of pink Himalayan salt seals the deal.  No little pink nuggets of pretty salt? No problem. A quick toss of a few grains of sea salt ought to be about right. 


Break open those caramelized tops with a spoon and dig in. This is a dessert that's meant to be savored. And if you don't have a sweetie to share, don't worry. I'm pretty sure dessert for one is never a bad idea. Happy Valentine's Day dear ones! Come back next week for more.


Rose & Himalayan Pink Salt Creme Brulee

1 1/2 cups heavy cream
3 large egg yolks
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 tsp rose extract

Himalayan Pink Salt


Preheat oven to 300°F. Put four small (5oz.) ramekins in a baking dish that's at least as deep as the ramekins.

In a small saucepan over medium heat, bring the cream to a simmer then remove it from the heat, cover, and let cool for 10 minutes. (Add rose petals while the milk cools if you'd like a stronger flavor). 

In the meantime, combine egg yolks, 1/4 cup sugar, and a pinch of salt in a medium bowl. Whisk until combined. Slowly add 1/2 cup of the warm cream to the sugar-egg-mixture while stirring constantly. Stir for 30 seconds with a whisk. Then slowly, with a light hand stir in the remaining cream. You don't want the mixture to be frothy!

Add the vanilla extract and orange liqueur (if using) to the bowl and stir lightly until combined. Pour the mixture through a fine sieve into a measuring cup with a spout then divide it evenly between the ramekins.

In a large pot or teakettle bring water to a boil. Transfer the baking dish with the ramekins to the oven. Then slowly pour hot water into the baking pan until the water comes about 2/3 up the sides of the ramekins. Be careful not to get any water in the ramekins.

Cover the baking pan loosely with aluminum foil. Bake the custards for about 50-55 minutes, until the edges are set and the center is slightly jiggly. If you have an instant thermometer stick it in the center of a ramekin, it should register between 150° to 155°F (65° to 70°C).

Remove the baking pan from the oven and carefully take the ramekins out of the water bath. Let them cool at room temperature for 30 minutes then transfer them to the fridge (don't cover them). Once they are refrigerator-cold wrap them with plastic wrap. Refrigerate for at least 4 hours or up to 3 days before proceeding.

Prior to serving, sprinkle 1 tsp sugar over each custard, one at a time. Tilt and tap the ramekin to even out the layer of sugar. Hold a torch flame 2-3 inches from the top of the custard and slowly glide it back and forth over the surface until the sugar caramelizes and turns a deep golden brown. Allow the sugar to cool and harden for 30 to 60 seconds, then grate and sprinkle with pink salt and serve immediately.

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