Rose and Vanilla Bean Crème Brûleé

Rose and Vanilla Bean Crème Brûleé

Rose and vanilla bean crème brûleé from Farmhouse38.comJust in the nick of time for Valentine’s Day, am I right?  Rose flavoring in food is not everyone’s cup of tea, but let me tell you something….I adore it.  I love roses, I love the smell of roses, and I am quite content to put all of that loveliness in my mouth.  And then, of course, this is crème brûleé, which is something that I do not possess the will or desire to say ‘no’ to, ever.

For this recipe, you will need:

-2-1/2 cups heavy cream

-1 whole vanilla bean

-2 tablespoons rose water

-7 large egg yolks

-1/2 cup granulated sugar

-approx. 6 additional tablespoons of granulated sugar for the brûleé-ing

-fresh rose petals for garnish

Start by preheating your oven to 325 degrees (F).  Put six ramekins (6oz size) into a roasting pan.  Set this aside.  If you intend to heat water on the stove to use for the ramekins’ hot water bath, do that now (I usually just use hot water straight out of the tap).

Split your vanilla bean and place it in a medium saucepan, along with the cream and the rose water, and turn the heat on medium.  Warm the cream mixture slowly, until bubbles form around the edge of the pot.  Remove it from the heat and let it ponder life while you go to your mixer.

Whisk together the sugar and egg yolks until the mixture begins to thicken and turn slightly lighter in color.

Strain the cream mixture and then VERY slowly, add it in bits to the egg/sugar mixture.  If you do this too fast, your eggs will scramble and it will all be for naught.  When everything is blended, divide the mixture evenly amongst your six ramekins.  Fill the baking dish about halfway with scalding, hot water from the tap (or from your pot of boiled water).

Carefully place the baking dish on the middle rack of your oven and bake for 35-45 minutes or until the custard is set around the edges and just wiggles a little in the center.  Remove them from the oven, remove the ramekins from the water bath, and let them cool to room temp.  Refrigerate them for a couple of hours (or up to three days).

When you are ready to serve them, remove them from the fridge and immediately coat the entire surface of each custard with a good layer of granulated sugar (about 1 tbs.).  Using a kitchen torch, gently melt the sugar, rolling it around a bit to coat the whole surface.  Let it cool and harden, embellish with rose petals, and then serve.

Enjoy!Rose and vanilla bean crème brûleé from

Rose and vanilla bean crème brûleé from

 Rose and vanilla bean crème brûleé from

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  1. Wow! I actually have some rose water. I’ll have to try this. Your last photo is just perfect. What a crust you got.

  2. Wow. Just makes me sad that my significant is so far away. Beautiful.

  3. I love making crème brûlée, if only to use up some of our extra eggs! Besides, it’s a fun excuse to break out the blow torch 😉 I usually just use vanilla, but the rose water sounds intriguing. I’ll definitely try this recipe next time!

  4. Looks amazing!

  5. I am noticing how many comments you get on your recipes…. I hope the Texan is eating most of this wicked stuff!! There is a restaurant chain in Atlanta that serves Italian food family style; the dishes you order for the table keep coming until you’ve had enough. My granddaughter-in-law loves creme brulee and orders that for dessert. Endless creme brulee is more than one can imagine or resist!! Naughty stuff. Yours sounds like something I could not be alone in the house with unless there was only ONE dish of it! If I make creme brulee, I eat creme brulee… until it is all gone in less than 24 hours. Sorry, I won’t be trying your recipe. I have a class reunion coming up this year….

    • Hahahah! Charlotte! I am the same way! I make these things and then pawn them off on the Texan and my neighbors. I make it, and then I get it the heck out of the house. :-)

  6. Pingback: Apple Pie Crème Brûlée | Farmhouse38

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