LELO Rose Water Crème Brûlée

Serves 6

  • 1½ cup heavy cream
  • 2/3 cup whole milk
  • 1 vanilla bean (pod), cleaned and halved
  • 4 cardamom pods
  • ½ cup granulated sugar
  • 3 eggs
  • 2 egg yolks
  • Juice of 1 lemon
  • 1 teaspoon Rose Water
  • Raw sugar for decoration


  • Preheat the oven to 300F.
  • Pour the cream and milk into a sauce pan and add the vanilla bean halves.
  • Add cardamom pods, bring to a boil and remove from heat.  Cover and allow to rest for 10 minutes.
  • Beat the sugar with the eggs and eggs yolks in a bowl until light and creamy.
  • Remove and discard vanilla pods from the cream, return it to heat and bring back to a boil.
  • Remove it from heat a slowly whisk it into the eggs mixture.
  • Strain the custard into a small bowl and pour it into 6 ramekins.
  • Place the ramekins into a roasting pan and pour in water and the rose water about half way up.
  • Bake in the oven for about 20 minutes or until the custard looks set.
  • Remove from the pan and let it cool off.
  • Before serving, sprinkle the raw sugar all over, caramelized it with a cook’s blow torch.