Recipe: Rose Creme Brulee With Fresh Figs
Finish you summertime entertaining on a sweet note with Matt Golinski’s rose creme brulee with fresh figs.
- 6 egg yolks
- 500ml cream
- 2tbs dried organic rose petals
- Zest of 1 lemon
- 1 vanilla bean, split and scraped
- 90gm castor sugar
- Extra sugar to caramelise tops
- 6 figs, cut into wedges
- Pre-heat the oven to 120°C.
- Place the cream, vanilla bean, rose petals and lemon zest in a medium saucepan and heat to just below boiling point. Allow to cool slightly.
- Whisk together the egg yolks and castor sugar and slowly whisk in the cream.
- Pass through a fine sieve.
- Divide the mixture between 4 brulee dishes and place into a deep-sided baking tray.
- Pour boiling water into the tray to come halfway up the dishes.
- Bake for 45 minutes at 120°C or until just set.
- Remove the Crème Brulees from the tray and chill until completely cold.
- Sprinkle the tops generously with sugar and caramelise using a blowtorch.
- Divide the wedges of fig between each and serve immediately.
Serve with a selection of wines, chosen by IN Noosa Magazine writer Tony Cox.