VANILLA LEMONGRASS CRèME BRûLéE
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
Provided by Jeff Tan
Categories Dessert
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 514 calories, Fat 39 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 32 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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