Moroccan Rose Brulle

Preparation

1. Scrape the pulp of vanilla bean and add in to a cream.
2. Heat the cream with vanilla pulp and pod until it bubbles.
3. Let the cream sit aside for vanilla infusion.
4. Add sugar to the egg yolk and whisk well to a smooth consistency.
5. Slowly start adding the hot cream in egg yolks, stirring continuously.
6. Add rose syrup and essence.
7. Strain the mixture through fine sieve.
8. Pour the mixture in ramekins or in any heat proof dish.
9. Place the ramekins in the tray, pour water in the tray till half of ramekins.
10. Put in the preheat oven 250°F, till the custard is set and still wobbly in the center.
11. Cool the mixture and transfer it in the chiller.
12. Before serving sprinkle sugar on top and caramelize it.