• 2 cups 35% whipping cream
• 6 large sprigs fresh rosemary
• 1/2 cup sugar
• 1 vanilla beans, split lengthwise
• 5 large egg, yolks
• 12 teaspoons sugar

Directions

1. Add the rosemary sprigs to the cream. Cover and refrigerate overnight
2. Preheat oven to 325°F
3. Place six 3/4-cup ramekins into a large baking dish Remove the rosemary from the cream and coarsely chop it (stems and all) and set aside
4. Mix the cream and sugar into a heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Add the chopped rosemary
5. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavours. Strain through a fine sieve into large measuring cup. Don’t worry if there’re little black specks of vanilla bean left
6. Whisk the yolks in medium bowl until well blended. Gradually whisk in hot cream mixture. Pour the custard to measuring cup and divide evenly amongst the ramekins
7. Pour enough hot water into the baking dish to come halfway up sides of the ramekins and carefully transfer to the oven
8. Bake for about 35 (50) minutes or until a knife can be cleanly inserted and withdrawn from the centre of one of the custards.
9. Using tongs, transfer the ramekins work surface to cool for 30 minutes
10. Chill for at least 3 hours and up to 2 days (the longer the better)
11. Just before serving: Place the ramekins on a baking sheet. Sprinkle 2 teaspoons of sugar evenly over each custard.
12. Set the baking sheet under the broiler till the sugar caramelizes a delicious golden brown (use a blow torch on individual custards instead if you like)