Place the cream, vanilla bean, and cardamom pod in a heavy saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Set aside.
Whisk the egg yolks and 2 tablespoons of the sugar in the top of a double boiler over simmering water until pale and thick. Do not overcook.
Remove the vanilla bean and the cardamom pods from the cream. Add the cream to the eggs in the double boiler, whisking constantly. Cook slowly, stirring occasionally, until the mixture thickens and coats the back of a spoon, approximately 10 minutes.
Remove from heat and whisk in the butter and rosemary. Pour the custard mixture into a porcelain dish and chill thoroughly.
Just before serving, sprinkle the custard with remaining sugar and caramelize it with a kitchen torch. Fire quickly and evenly until the sugar is cooked but not burned. Put the creme brulee into the freezer for about 30 seconds and then serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	364.5 Kcal (1526 kJ)
Calories from fat	274.84 Kcal
		% Daily Value*
Total Fat	30.54g	47%
Cholesterol	256.05mg	85%
Sodium	86.56mg	4%
Potassium	118.96mg	3%
Total Carbs	17.61g	6%
Sugars	14.7g	59%
Dietary Fiber	0.25g	1%
Protein	7.02g	14%
Vitamin C	1mg	2%
Iron	1mg	6%
Calcium	70.5mg	7%

Amount Per 100 g
Calories	290.45 Kcal (1216 kJ)
Calories from fat	219 Kcal
		% Daily Value*
Total Fat	24.33g	47%
Cholesterol	204.03mg	85%
Sodium	68.97mg	4%
Potassium	94.79mg	3%
Total Carbs	14.03g	6%
Sugars	11.71g	59%
Dietary Fiber	0.2g	1%
Protein	5.59g	14%
Vitamin C	0.8mg	2%
Iron	0.8mg	6%
Calcium	56.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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