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Ingredients
Scale
- 1 cup heavy whipping cream
- 1/4 cup white granulated sugar
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1 teaspoon rose water
- 3 tablespoons turbinado sugar
- Dried rose petals, for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- Heat the heavy cream in a saucepan until bubbles form around the edges, then remove from heat.
- In a bowl, whisk together sugar, egg yolks, vanilla extract, and rose water.
- Slowly mix in the hot cream to the egg mixture, one tablespoon at a time.
- Divide the mixture into two ramekins, place them in a water bath, and bake for 40 minutes.
- Cool at room temperature, then refrigerate until chilled.
- Sprinkle turbinado sugar on top and broil until caramelized.
- Garnish with dried rose petals before serving.
Notes
Ensure the cream is hot enough to temper the eggs without boiling.
Watch the broiling process closely to avoid burning the sugar.
Feel free to try other flavorings like lavender or almond extract.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 310
- Sugar: 23
- Sodium: 60
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 0
- Protein: 3
- Cholesterol: 130