2 L creamBring cream to a simmer with rosemary, cinnamon and zest and infuse for 1 hour.
1 b rosemary
2 cinnamon quills
2 lemons, zested
2 oranges, zested
2 gelatine leaves
250 g egg yolks
120 g castor sugar
Bloom gelatine leaves in cold water, squeeze dry and add to cream.
Combine eggs and sugar in a large bowl.
Combine eggs and cream to make an anglaise.
Cook over a baine marie until it reches the nappe stage (84ºC), stirring continuously with a spatula.
Strain and pour into shallow dishes.
Refrigerate until set.
Dust with extra sugar and brulee.