This pretty in pink rose-flavoured Crème Caramel is a floral take on a true classic – and a light and creamy end to the meal. Recipe by Yolande Schoeman. Photograph by Kelly Zetler.

Rose Syrup Crème Caramel
Makes 6 small ramekins

Rose Syrup Caramel

50g castor sugar
50ml water
20ml rose syrup

  • To make the rose syrup caramel, combine the sugar and water in a saucepan.
  • Stir until the sugar has dissolved then cook until the mixture becomes light caramel in colour.
  • Add the rose syrup and cook for a further minute.
  • Remove from heat and pour 15ml of the caramelized sugar into each of the 6 lightly greased ramekins or dariole moulds, swirling to cover the entire base.

Custard

250ml milk
50g sugar
1 vanilla pod – split
2 eggs
1 egg yolk

  • To make the custard, scald the milk, 25g of the sugar and the vanilla pod together in a saucepan.
  • In a separate bowl, combine the eggs, egg yolk and remaining sugar and mix well.
  • Temper the warm milk mixture into the eggs.
  • Mix thoroughly and strain through a fine-mesh sieve.
  • Ladle the custard mixture into each mould and bake in a water bath at 150°C until the custard is set, about 45 minutes.
  • Refrigerate for at least 1 hour before removing from mould.