One of the most anticipated movies of 2017 is Disney’s live-action version of Beauty and the Beast. We both remember seeing the animated version of Beauty and the Beast in the theater when we were young. After watching the trailers, we were in awe. While we anxiously awaited the release of the film, we decided to get cooking in the kitchen. So we are inviting you to “be our guest” and try our newest recipe, Enchanted Rose Creme Brulee.
The new version of the movie features one of our favorite actresses, Emma Watson. We are huge Harry Potter fans. Therefore, seeing the actress who we’ve come to know as Hermione Granger portray the Disney Princess who loves to read is beyond perfection. Casting aside, the movie looks absolutely stunning and we are so excited to see it!
As with most recipes, our Enchanted Rose Creme Brulee was inspired not only by the location but also elements of the movie. With the French theme and the huge dinner party performance of Be Our Guest, Creme Brulee was a no brainer. To add theming to our recipe we decided to focus on the Enchanted Rose. It plays such a huge part in the story. We feel we should give a warning about using Rose Water in recipes. A little goes a long way. While the amount we use may not seem like a lot it really is! Don’t add more or you’ll turn your dessert into a perfume bottle.
We hope you enjoy our Enchanted Rose Creme Brulee recipe as much as we enjoyed making it! Are you excited to see Beauty and the Beast? What was your favorite part of the original? Leave your comments below or use the hash tag #GeekEats!
- 6 Egg Yolks
- 1 cup Whipping Cream
- 1/2 cup Sugar plus 4 tbsp for topping
- 1 tsp Vanilla
- 1/4 tsp Rose Water (We used Neilsen Massey)
- Preheat oven to 300 F.
- Whisk together all ingredients, except reserved tsp of sugar
- Place 4 ramekins into large baking pan.
- Pour mixture into the ramekins.
- Fill baking pan with boiling water up to the middle of ramekins.
- Place baking pan in oven (be careful not to slosh water into your creme brulees) and cook for 40 minutes.
- Let custards cool, and refrigerate for a few hours.
- Remove from fridge and top each custard with 1 tbsp sugar.
- Use a kitchen torch to caramelize the sugar. (You can also use the broiler but we find this to be inconsistent and tends to not cook as well)
*The Geeks were not compensated or given any comped items to facilitate this write-up; Opinions and recipe are wholly our own. View our Disclosure Policy for more info.