Rose Petal Brulee

• 8 egg yolks
• 14 cup superfine sugar
• 2 12 cups heavy cream
• 3 tablespoons rose water
• 14 cup superfine sugar
• crystallized rose petal

1. Use a fork to mix the egg yolks and sugar together in a bowl.
2. Pour cream into a saucepan; slowly bring to almost a boil; gradually mix hot cream into the yolk mixture, stirring constantly.
3. Place 6 heatproof ramekins (3/4 cup capacity) in a roasting pan.
4. Strain custard back into the saucepan, stir in the rose water; divide the flavored custard between the dishes.
5. Pour warm water around the dishes to come halfway up the sides.
6. Bake in a preheated 350 oven for 20-25 minutes until just set with a slight softness at the center.
7. Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
8. About 25 minutes before serving, sprinkle the tops of the desserts with the remaining sugar and caramelize with a blowtorch.
9. Leave at room temperature until ready to serve; place crystallized rose petals on top just before serving.

egg yolks, sugar, heavy cream, water, sugar, petal

Taken from www.food.com/recipe/rose-petal-br-l-e-289047 (may not work)