Lemongrass Crème Brulee
This is an impressive yet simple dessert to make and can be made a day in advance…in fact, it actually is better if made a day ahead so it can be refrigerated overnight. This silky baked custard is finished with a layer of caramelised sugar and served with fresh berries….give it a bash…you won’t be sorry!
6 egg yolks
75g castor sugar
500ml Spar fresh cream
1 vanilla pod
2 stalks lemongrass, bruised
Pre-heat oven to 140 degrees.
Slit vanilla pod lengthwise. Run a knife along the inside of the pod and scrape off the seeds.
Pour cream into an AMC saucepan. Add vanilla seeds and lemongrass. Bring cream to the boil. Cover the cream with cling film and leave aside to infuse.
Reheat the cream and once again bring to the boil.
In a mixing bowl, mix egg yolk and sugar into a thick paste. Gradually pour boiling cream into the egg mixture and whisk gently.
Place a sieve over a large measuring jug and pass the mixture through to remove any eggy bits and lemongrass.
Place ramekins in a deep roasting pan. Pour the mixture into the ramekins. Gently pour boiling water into the roasting pan until the water reaches two-thirds up the sides of the ramekins.
Bake for 40 – 45 minutes. The custards should be slightly wobbly in the centre. Leave the custards aside to cool and wrap each one in cling film. Refrigerate overnight.
Sprinkle a teaspoon of castor sugar over custard and caramelise with a blowtorch.
Garnish with fresh berries.
Use muscovado sugar if you prefer when caramelising the sugar.
Cardamom pods can be used instead of vanilla seeds. Use 2 – 3 cardamom pods instead.
Mix sugar and egg yolks together only when the cream is boiling. The sugar hardens the egg yolks.
Always add the hot mixture to the cold mixture to prevent curdling.
Place roasting pan in the oven before pouring in the boiling water. This prevents water from spilling into the custards.
Caramelise the custards only when you are ready to serve dessert. This ensures that the crunchy brulee does not soften.