A fragrant summery twist on a classic creme brulee style dessert
What makes it the ultimate summer Seriously From Waitrose dessert?
Like breathing in summer through your taste buds
Caramelised topping : 1/2 cup granulated sugar, 2 Tbsp water
Final topping: fresh or crystalised rose petals.
Custard for flan base
2 cups whole milk
1/2 cup sugar
2 egg yolks
1/4 teaspoon vanilla extract
1 tablespoon rose water
Line bottom of ramekins with petals then pour caramelised sugar on top. Prepare custard and fill ramekins. Cook in bain marie for about 45 mins at 350f. Chill.
Turn dessert upside down onto plate to serve.