Valentine's Day Creme Bruleé
from the kitchen of Sharmagne Leland-St. John

4 egg yolks
3 tablespoon sugar
1 pinch salt
2 cup heavy cream
1 teaspoon vanilla
2 tablespoons rose water extract
1/2 cup frais du bois
fresh organic rose petals (red and pink)

Beat egg yolks until slightly thickened and pale. Gradually add sugar and a pinch of salt. Scald the cream and pour slowly into egg mixture, stirring. Add vanilla and rose water extract and pour into 6 ounce dessert ramekins.  Place the ramekins into a baking dish and pour in enough hot water to come halfway up the side of the ramekins. Bake for 1 hour or until the custard is set.

Remove the ramekins from the dish, cool slightly and cover with plastic wrap to avoid a “skin” developing on the top of the custard.

Chill 2 - 4 hours.

To serve: Remove plastic wrap from custard and sprinkle tops with sugar. Place ramekins in broiler (or use a kitchen blowtorch) and caramelize sugar until brown and bubbly. Chill until sugar hardens. Garnish with a sprinkling of rose petals and frais du bois.

Can be prepared a day ahead.
Caution: Use rose petals which are insecticide free.