Rosewater Créme Caramel
with Primrose Sauce and Black Pepper Tuiles

Serves 8


Rosewater Creme Caramel Rosewater adds a majestic element to this simple creme caramel, and peppered tuile cookies add an elegantly cutting heat. Rose and black pepper seem meant for each other when sampled in a dessert like this. Each flavor complements the other while still shining on its own. Serve a warm fruit dessert after this and you 'll be set.


1 cup heavy cream
1/2 cup milk
1 cup sugar
1 tablespoon orange zest
2 eggs
1 egg yolk
1 tablespoon rosewater
1/4 cup water
Primrose Sauce
Black Pepper Tuiles



To make the custard:
Bring the cream, milk, 1/4 cup of the sugar, and the orange zest to a boil. Remove from the heat, cover, and steep for 30 minutes. Return the mixture to a boil. Whisk the eggs and egg yolk and slowly whisk in the hot cream mixture to temper the eggs. Mix thoroughly and strain through a fine-mesh sieve. Add the rosewater and mix well.

To make the caramel:
Combine the remaining 3/4 cup sugar with the water in a small, heavy-bottomed sauté pan and cook over medium-high heat for 10 minutes, or until the mixture is deep golden brown and caramelized. Lightly oil eight 2 to 3 ounce rectangular molds. Pour 1 tablespoon of the caramelized sugar into the bottom of each mold, swirling to cover the entire bottom. Reserve any excess caramel. Ladle about 1/4 cup of the custard mixture into each mold and bake in a water bath at 325 degrees for 45 to 55 minutes, or until the custard is set. Refrigerate for at least 1 hour.


Remove the custard from the molds by gently loosening the sides with a knife. Lightly oil a spatula and, holding it over a bowl, invert each custard onto the spatula, catching any caramel in the bowl. Place a custard in the center of each plate. Drizzle the extra caramel and the Primrose Sauce around the plate. Insert pieces of the Black Pepper Tuiles into the center of each custard.


Primrose Sauce

Yield: 1/2 cup

1/2 cup Simple Syrup
Petals of 3 primroses
1 blueberry or blackberry


Combine all of the ingredients a blender and purée for 1 minute, or smooth. Strain through a fine-mesh sieve.


Black Pepper Tuiles

Yield: 1/2 cup batter

1-1/2 tablespoons unsalted butter
Pulp of 1/4 vanilla bean
3 tablespoons flour
1 egg white
3/4 teaspoon black pepper


Melt the butter with the vanilla pulp and let cool slightly. Whisk the remaining ingredients into the butter mixture and pour into a squeeze bottle. Squeeze the batter out onto a Silpat-lined or nonstick sheet pan in the desired shape and bake at 350 degrees for 3 to 5 minutes, or until light brown. Let cool and store air tight container at room temperature until needed.


Charlie Trotter's Desserts
By Charlie Trotter
Ten Spreed Press
Cloth, Price: $50.00
240 pages, full color
ISBN: 0-89815-815-X
Recipe Reprinted by permission.


Charlie Trotter's Desserts



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