Directions

1. Preheat the oven to 325°F.
2. Have ready four ¾ cup heatproof ramekins and a baking dish just large enough to hold the ramekins.
3. In a large bowl, whisk together the egg yolks until thickened, about 2 minutes. In a saucepan over medium-high heat, combine the cream and sugar, stirring until the sugar melts, and small bubbles appear around the edges, 3 to 4 minutes. Remove from the heat, add ¾ of the zest and the rosemary and let stand for 30 to 40 minutes. The longer the mixture stands, the more pronounced the flavor will be. Taste after 30 minutes. When the flavor is to your liking, strain the mixture through a fine-meshed Chinoise or other fine-meshed wire strainer into a bowl.
4. Gradually whisk the cream mixture into the egg yolks and strain again.
5. Fill each ramekin to within ¼-inch of the rim.
6. Place the ramekins in the baking dish and pour boiling water in the baking dish around them to reach half way up the sides of the ramekins.
7. Place in the preheated oven and bake until the custards are set but still a bit jiggly in the middle and a thin, slightly golden skin has formed on the top, 35 to 40 minutes.
8. Transfer ramekins to a cooling rack. Once cool, refrigerate for at least 3–4 hours or overnight.
9. Just before serving, sprinkle granulated sugar over each crème brûlée (use 3–3½ tablespoons total). Use a kitchen torch to melt the sugar into a crisp, even golden crust. Let stand for about a minute before serving.
10. Cut the remaining orange zest into thin julienne or curled pieces to garnish the finished custards. Remove the custards from the baking dish and transfer them to a wire rack and let the custards cool until the surface hardens, about 10 minutes. Serve immediately, garnished with orange zest.