Elderflower Crème Brûlée
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2 cups half and half
1 tsp pure vanilla extract
5 egg yolks
1 Tbsp Carmel Berry Co Elderflower Syrup
1/2 cup sugar for custard
4 tsp sugar for toppings
Heat oven to 325 degrees. In a saucepan, combine the half-and-half and salt, then cook over low heat until it starts to steam, stirring frequently.
In a separate pot, boil 3 cups water.
In a medium bowl, beat together yolks, sugar, elderflower syrup and vanilla. Slowly pour in the cream, stirring gently and continuously. Pour into four ramekin dishes and place ramekins in a baking dish. Pour the boiling water into the baking dish until it reaches about halfway up the sides of the ramekin dishes.
Bake for 60 minutes, or until centers are barely set, then refrigerate for 5 hours.
When you’re ready to serve them, top each custard with about a teaspoon of sugar. Broil for about five minutes or use a torch to brown the sugar on top. Enjoy immediately or within a few days!