Creme brulee with rose jam
300 ml milk cream
200 ml milk
6 egg yolks
2 tablespoons sugar
3 tablespoons rose jam (or rose syrup)
Beat the eggs and sugar for 3-4 minutes with an electric mixer until thick and fluffy. Add rose jam and mix well.
Still working with the mixer, pour in the milk and cream (heated). Divide the mixture into small ceramic bowls. Place them in a deep baking dish. Bake at 160°C in a water bath. Count about 50 minutes of cooking.
Chill the creme brulee with rose jam. About an hour before serving, take them out of the fridge and leave at room temperature. Sprinkle with brown sugar and caramelize it under the grill of the oven for 1-2 minutes. Serve immediately.