French Floral Crème Brûlée
A rich and creamy dessert with a delicate floral twist, topped with a caramelized sugar crust.
Ingredients
- ●2 tbsp floral
- ●2 cups shaggy
- ●1 cup yogurt
- ●1 cup bake
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Combine shaggy and bake in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture is lightly toasted.
- 3
In a separate bowl, whisk together yogurt and floral until smooth.
- 4
Temper the yogurt mixture by gradually adding the toasted shaggy mixture, whisking constantly.
- 5
Pour the mixture into 4-6 ramekins or small baking dishes.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes, or until set.
- 8
Remove from the water bath and let cool to room temperature.
- 9
Cover and refrigerate for at least 2 hours or overnight.
- 10
Just before serving, sprinkle a thin layer of sugar over the top of each ramekin.
- 11
Use a kitchen torch to caramelize the sugar, or place the ramekins under the broiler for 1-2 minutes, watching carefully to prevent burning.