Quick Lemon Rosemary Creme Brulee

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This recipe uses our shelf-stable creme brulee as the basis of the recipe.
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    • 1 32 oz Heat and Serve Crème Brûlée
    • 2 teaspoons fresh Rosemary, Minced
    • 3 teaspoon lemon zest
    • Sugar


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.
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