SUGGESTED USES

Infuse rose flavor, aroma and sweetness into spirits, tea, honey, jelly, jam, butter, vinaigrettes, sauces, vinegar, baked goods, frosting or ice cream. Use in homemade spice blends to season stews, tagines and grains.

INGREDIENTS

Rose Petal, Demerara Sugar.

RECIPE:

Rose Petal Crème Brûlée

Ingredients

Makes 4 servings

• 2 Cups Heavy Cream
• 1 Tablespoons 1890 Rose Sugar
• 8 tsp 1890 Demerara Sugar
• 3 Egg Yolks
• 1Tbs 1890 Vanilla Paste
• 1/4 tsp 1890 Ground Cardamom

Directions

1. Heat an oven to 325° F.
2. Add the vanilla paste and heavy cream into a 1 quart sauce pan over a medium-high heat. When the cream comes to a boil remove the vanilla and set the pan aside.
3. In a medium sized bowl whisk the egg yolks with 4 tablespoons of Demerara sugar and ground cardamom.
4. Add 2-3 ounces of hot cream to the egg mixture while whisking gently. Continue to gently whisk in the hot cream until it is all incorporated.
5. Divide the custard into ramekins or other oven proof vessels that do not exceed 2 inches. 4 ounce ramekins will yield 4 portions.
6. Place the ramekins into a baking dish with 2 inch depth and pour boiling water into the dish. The water should come up halfway on the ramekins. Place the dish in the oven bake for 35-45 minutes.
7. The custard is cooked when it appears set and jiggles when gently shaken.
8. Refrigerate the custard for at least 2 hours.
9. Divide the demerara sugar on top of the custard and spread evenly for proper burning. Using a kitchen torch melt the sugar until it is golden and crisp. Serve with fresh berries if desired.