Popular Features:
View Cart

Quick Lemon Rosemary Creme Brulee

 
Quick Lemon Rosemary Creme Brulee
default recipe image
photo credit: Ev Thomas
This recipe uses our shelf-stable creme brulee as the basis of the recipe.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 1 32 oz Heat and Serve Crème Brûlée
    • 2 teaspoons fresh Rosemary, Minced
    • 3 teaspoon lemon zest
    • Sugar

Instructions

Empty the contents of the Crème Brûlée package into a medium sauce pan. Add Rosemary and Lemon Zest.

Whisk over medium heat and bring to a boil. Pour into Crème Brûlée dishes or ramekins.

Chill for at least one hour, or cover and chill for up to 2 days. Sprinkle with sugar and caramelize under broiler or with food torch.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.

Related Products

BIA 6 ounce creme brulee/ square flan 4

BIA 6 ounce creme brulee/ square flan 4

$17.95
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.