Britannia Rose Crème Brûlée

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A classic French dessert with a delicate vanilla custard base and a crisp caramelized sugar topping, elevated with a hint of rose water. This French-inspired recipe, ready in about 65 minutes, layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1/2 tsp rose water
• 1/2 tsp vanilla extract
• 1 tbsp per serving additional granulated sugar

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 325°F (163°C), place a large roasting pan in oven to heat. In saucepan, heat 1 cup whole milk and 1/2 cup heavy cream over medium until steaming but not boiling, then stir in 1/4 cup granulated sugar until dissolved.
2. Step 2: Whisk 3 large egg yolks with 1/2 tsp rose water and 1/2 tsp vanilla until pale, slowly pour in warm milk mixture while whisking constantly. Strain through fine-mesh sieve into 4 ramekins.
3. Step 3: Place ramekins in roasting pan, pour hot water to halfway up sides. Bake 35-40 minutes until edges set but center jiggles slightly. Cool to room temperature, refrigerate 4 hours. Before serving, sprinkle 1 tbsp granulated sugar over each, caramelize with torch until golden.