Vanilla lemongrass crème brûlée
By Jeff Tan
Wow guests at the end of an Asian-inspired menu with this Vietnamese twist on a crème brûlée. Here, the cream is infused with fragrant lemongrass
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Prep:25 mins
Cook:1 hrs 20 mins
plus 6 hrs infusing and 3 hrs chilling - Serves 6
- More effort
Nutrition per serving
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kcal 514
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fat 39g
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saturates 23g
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carbs 35g
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sugars 32g
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fibre 0g
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protein 5g
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salt 0.1g
Ingredients
- 500ml whipping cream
- 75g lemongrass, chopped
- 60g golden caster sugar, plus an extra sprinkle
- 6 large egg yolks
- 1 vanilla pod, split in half lengthways and seeds scraped out
Method
Mix the cream with the lemongrass in a pan, then bring to a simmer over a medium heat. Pour into a bowl, cover and infuse in the fridge for 6 hrs.
Heat oven to 120C/100C fan/gas ½. Whisk the sugar with the egg yolks. Warm the lemongrass cream to 50C, strain through a sieve, then whisk it into the egg mixture, along with the vanilla seeds. Pour the mixture into six ramekins.
Put the ramekins in a roasting tin and pour in hot water to halfway up their outside. Bake for 1 hr-1 hr 15 mins until set with a slight wobble. Remove the ramekins from the tin, cool to room temperature, then chill in the fridge for at least 3 hrs. Before serving, sprinkle some sugar over each ramekin and caramelise with a blowtorch until golden brown.
