Rosewater Crème Brûlée with Cardamom Tuile

Preparation Steps

1. Preheat oven to 300°F (150°C).
2. Whisk together egg yolks, sugar, salt, and rosewater until pale and thick.
3. Add melted butter and whisk until combined.
4. Strain mixture into a clean bowl to remove egg yolks.
5. Whisk in heavy cream until well combined.
6. Pour into 4-6 ramekins or small baking dishes.
7. Bake for 25-30 minutes or until set.
8. Let cool to room temperature.
9. Cover with plastic wrap and refrigerate for at least 2 hours.
10. Just before serving, sprinkle sugar over top and caramelize with a kitchen torch.
11. While crust is baking, mix flour and cardamom in a small bowl.
12. Press into a thin layer on a baking sheet.
13. Bake for 5-7 minutes or until lightly browned.
14. Let cool completely and break into pieces.