Cardamom Rose Crème Brûlée Brunch

Prep Heat 300ml cream with 0.75 tsp cardamom over medium heat until steaming, remove from heat. Stir in 1.5 tsp rose water and 0.25 tsp vanilla, rest 5 minutes. Whisk 4 egg yolks with 50g caster sugar and a pinch of salt until pale. Slowly pour warm cream into eggs while whisking continuously. Strain through fine sieve, skim bubbles. Place two ramekins in a roasting tray.

Bake Preheat oven to 150°C. Pour custard evenly into ramekins. Fill roasting tray with boiling water halfway up the sides. Bake 28–32 minutes until just set with slight wobble in centre. Custard is ready when the surface barely jiggles when gently shaken.

Chill Remove ramekins from water bath, cool to room temperature, then refrigerate minimum 2 hours until fully set and cold.

Caramelise Sprinkle 2 tbsp caster sugar evenly over each custard. Using a kitchen blowtorch, caramelise in slow circular motions until deep amber and crackling, about 1–2 minutes. Alternatively, place under a very hot grill for 2–3 minutes. Rest 1 minute for caramel to harden.

Plate Top each brûlée with 30g raspberries or pomegranate seeds, 0.5 tsp dried rose petals, and 2.5g fresh mint. Serve immediately while caramel is crisp.